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Chicken, fennel and lemon fettuccine

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 375g fettuccine
  • 2 tablespoons olive oil
  • 500g chicken mince
  • 1 x 400g fennel bulb, trimmed, quartered, finely chopped
  • 1 zucchini, ends trimmed, thinly sliced
  • 1 garlic clove, crushed
  • 1 x 300ml ctn thickened cream
  • 2 tablespoons chopped fresh continental parsley
  • 60g (3/4 cup) finely grated parmesan
  • 2 tablespoons fresh lemon juice


  • 1
    Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
  • 2
    Meanwhile, heat the oil in a frying pan over medium-high heat. Add the mince. Season with salt and pepper. Cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until light golden. Add the fennel, zucchini and garlic. Cook for 2 minutes or until the vegetables start to soften.
  • 3
    Add the cream, parsley and 40g (1/2 cup) of the parmesan. Cook for 2 minutes or until mixture comes to the boil. Add the pasta and lemon juice. Toss to combine. Divide among serving bowls. Top with remaining parmesan to serve.

Source: taste.com.au


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