Name: Tagliatelle 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 fennel fronds reserved; 1/4 cup (60 millilitres) dry white wine; 1/3 cup (80 millilitres) cream; 1 lemon, grated rind and juice; 2 tablespoon capers; 375 gram tagliatelle

Tagliatelle 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 fennel fronds reserved

1/4 cup (60 millilitres) dry white wine

1/3 cup (80 millilitres) cream

1 lemon, grated rind and juice

2 tablespoon capers

375 gram tagliatelle

Method

1.Heat oil in a large frying pan on high. Cook chicken 8 minutes, turning, until browned and cooked through. Remove from pan and set aside. Add fennel to pan and cook 6 minutes. Return chicken to pan with wine and bring to boil. Stir through cream, lemon rind, juice and capers.

2.Meanwhile, cook tagliatelle in a large saucepan of boiling, salted water according to packet directions. Drain. Return to pan, add chicken mixture and toss to combine.

3.Serve topped with fennel fronds.

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Ingredients

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