serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
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
- 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.
- 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.
- 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.
- 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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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
