Zubereitung

1. 1

   Heat the olive oil over a medium heat in a large sauce pan.

2. 2

   Add the fennel and cook until it softens and starts to brown, about 5 minutes.

3. 3

   Add minced garlic and give it a quick stir.

4. 4

   Add the vegetable stock and sun-dried tomato pesto. Bring to a boil, reduce heat to simmer and sir in cream.Meanwhile, heat a cast iron pan or skillet over a medium high heat.

5. 5

   Add sausage links or chicken breast and grill until done. Slice into bite sized pieces and add to sauce.Meanwhile, cook the pasta according to package instructions.

6. 6

   Drain and add to the sauce. Using tongs, mix the sauce and pasta together.

7. 7

   Garnish with Parmesan cheese and fresh parsley and enjoy.