Chicken, Peppers & Pasta Casserole

Name: Chicken, Peppers & Pasta Casserole
Cook time: 45 min
Total time: 75 min
Yield: 8 serving
Ingredients: 12 ounces whole-wheat fusilli; 16 mini sweet peppers; 1.5 pounds boneless, skinless chicken breast, cut into 3/4-inch pieces; 3 tablespoons extra-virgin olive oil, divided; 1 teaspoon salt, divided; 0.5 teaspoon ground pepper; 2 medium fennel bulbs, chopped, plus 1/4 cup chopped fronds; 0.33333334326744 cup finely chopped shallot; 3 tablespoons all-purpose flour; 1.5 cups low-sodium chicken broth; 0.5 cup dry white wine; 0.5 cup crème fraîche; 0.5 cup chopped fresh chives, divided; 2 tablespoons lemon juice; 0.5 cup Kalamata olives, chopped; 0.5 cup panko breadcrumbs, preferably whole-wheat

You can assemble this healthy chicken casserole before you leave for a party and pop it in the oven at the host's house. Or bake it at home and bring it along--it's delicious at room temperature too.

12 ounces whole-wheat fusilli
16 mini sweet peppers
1.5 pounds boneless, skinless chicken breast, cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
0.5 teaspoon ground pepper
2 medium fennel bulbs, chopped, plus 1/4 cup chopped fronds
0.33333334326744 cup finely chopped shallot
3 tablespoons all-purpose flour
1.5 cups low-sodium chicken broth
0.5 cup dry white wine
0.5 cup crème fraîche
0.5 cup chopped fresh chives, divided
2 tablespoons lemon juice
0.5 cup Kalamata olives, chopped
0.5 cup panko breadcrumbs, preferably whole-wheat