Pasta with Garlic, Fennel and Roasted Red Pepper

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3 large cloves garlic, sliced thin

4 tablespoons olive oil

1 cup sliced fennel

1 red bell pepper, cut into strips

1/4 teaspoon dried red pepper flakes

1/2 cup chicken broth

1/2 pound penne, cooked and drained

Snipped fennel fronds

Freshly grated Parmesan cheese