Name: Fettuccine with chicken, fennel and lemon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 400 gram chicken thigh fillets, trimmed, cut into strips; 2 medium fennel bulbs, thinly sliced; 1/4 cup dry white wine; 1/3 cup cream; grated rind and juice of 1 lemon; 2 tablespoon baby capers; 375 gram fettuccine

Fettuccine with chicken, fennel and lemon

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

1 tablespoon olive oil

400 gram chicken thigh fillets, trimmed, cut into strips

2 medium fennel bulbs, thinly sliced

1/4 cup dry white wine

1/3 cup cream

grated rind and juice of 1 lemon

2 tablespoon baby capers

375 gram fettuccine

Method

1.Heat oil in a large frying pan on high. Cook chicken for 8 minutes, until browned and cooked through. Set aside.

2.Cook fennel for 6 minutes, until tender. Return chicken to pan with wine and bring to boil. Stir through cream, lemon rind, juice and capers.

3.Meanwhile, cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain. Toss through chicken mixture and serve.

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Ingredients

Method

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