Maccheroni with Fennel and Prawns

• 20 g butter
• 2 baby fennel bulbs, thinly sliced
• 2 cloves garlic, crushed
• 2 pinches saffron threads
• 1/4 teaspoon dried chilli flakes
• 300 g green prawn cutlets
• 250 ml PHILADELPHIA Original Cream For Cooking
• salt and freshly ground black pepper, to taste
• 400 g maccheroni, cooked, drained, and kept warm
• dill sprigs, for garnish

1. MELT the butter in a frypan and saute the fennel for 5 minutes or until very soft.
2. ADD the garlic, saffron, chilli and prawns and continue cooking for 35 minutes or until the prawns are just cooked.
3. Add the PHILLY and seasonings, stir until smooth and simmer for 2 minutes.
4. TOSS through the pasta and cook a further 2 minutes or until heated through.
5. Spoon into pasta bowls then garnish with dill.
6. Serve immediately.
7. HANDY TIP: Maccheroni or macheroni is the Italian word for macaroni.
8. You may wish to substitute with penne or rigatoni.

butter, baby fennel bulbs, garlic, threads, dried chilli flakes, green prawn cutlets, philadelphia original cream, salt, maccheroni, dill sprigs

Taken from www.kraftrecipes.com/recipes/maccheroni-fennel-prawns-123789.aspx (may not work)