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Fettuccine with chicken, fennel and lemon recipe

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Created by Suzanne Gibbs and Lucy Buhler

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Photography: Tanya Zouev

Cuisine: Italian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Main

Fettuccine with chicken, fennel and lemon

Ingredients

1 tablespoon olive oil
400g chicken thigh fillets, trimmed, cut into strips
2 medium fennel bulbs, thinly sliced
¼ cup (60ml) dry white wine
1/3 cup (80ml) cream
grated rind and juice of 1 lemon
2 tablespoons baby capers
375g fettuccine

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Preparation

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

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.

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

If you enjoyed this Fettuccine with chicken, fennel and lemon recipe then browse more Italian recipes, nut-free recipes, egg-free recipes and our most popular hainanese chicken rice recipe.

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2.	Cellar 47		Shepparton
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