FUSILLI WITH FENNEL

1 1/2 Ounces Fusilli 1 Teaspoon Olive Oil 1 1/2 Cups Fennel, julienne 1/2 Cup Low Sodium Chicken Broth 1 Bell Pepper, sliced

1 Tablespoon Thyme, Sage, & Rosemary 1 Garlic Clove, minced 1 1/2 Ounces Goat Cheese, crumbled OR Feta or Blue Cheese 1 Tablespoons Parsley 1/4 Teaspoon Pepper

Cook noodles in boiling water 7-10 minutes. In a skillet, heat the oil. Add fennel and cook over medium heat until it softens. About 3 minutes. Stir in the broth and increase heat to high. Cook until fennel is tender. Add the remaining ingredients and cook until peppers are tender. Drain the noodles and add to mixture. Toss together and serve.

SERVINGS 1; CALORIES 426; FAT 19 g; PROTEIN 19 g; CARBS 47 g; FIBER 4 g; CHOL 34 mg; SODIUM 415 mg; CALC 236 mg SERVING SIZE= Entire Recipe

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Updated 12/7/99