Chicken Peppers Pasta Casserole
Ingredients
- 12 ounces whole-wheat fusilli
- 16 mini sweet peppers
- 1 ½ pounds boneless, skinless chicken breast, cut into 3/4-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon ground pepper
- 2 medium fennel bulbs, chopped, plus 1/4 cup chopped fronds
- ⅓ cup finely chopped shallot
- 3 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken broth
- ½ cup dry white wine
- ½ cup crème fraîche
- ½ cup chopped fresh chives, divided
- 2 tablespoons lemon juice
- ½ cup Kalamata olives, chopped
- ½ cup panko breadcrumbs, preferably whole-wheat
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