Creamy chicken, fennel and dill pasta

Ingredients

• 375 g linguine pasta
• 2 tbsp olive oil
• 1 garlic clove, finely chopped
• 2 baby fennel bulbs, trimmed, thinly sliced, fennel fronds reserved to serve
• 1 chicken breast fillet, thinly sliced
• ½ cup dry white wine
• ½ cup thickened cream
• 1 bunch asparagus, trimmed, cut into 2 cm pieces
• ½ cup loosely packed dill sprigs
• Salt and black pepper
• Finely grated lemon rind (optional), to serve

Instructions

1. Bring a large saucepan of water to the boil over high heat. Cook the pasta according to the package directions. Reserve 1 cup pasta cooking water, then drain the pasta and set aside.
2. While the pasta cooks, heat the oil in a large frying pan. Add the garlic and fennel and cook, stirring, for 1-2 minutes, or until just softened. Add the chicken and cook for a further 3-4 minutes.
3. Add the white wine and bring to the boil. Add the cream, asparagus, dill and cooked pasta and toss gently to combine, gradually adding just enough pasta water to create your preferred saucy texture. Season to taste with salt and pepper.
4. Divide the creamy chicken, fennel and dill pasta between plates and sprinkle with lemon zest (if using), and the reserved fennel fronds.

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