Photography: Tanya Zouev

By Suzanne Gibbs and Lucy Buhler

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Special options: Egg free, Nut free
Course: Main
Favourite flavours: Chicken, Easy recipes, Pasta

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

METHOD

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.