Name: Chicken, fennel and lemon fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 375g fettuccine; 36.40 gm 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; 40.00 ml chopped fresh continental parsley; 60g (3/4 cup) finely grated parmesan; 42.00 gm fresh lemon juice

Chicken, fennel and lemon fettuccine

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Elevate pasta with flavorful chicken and zucchini sauce.

Ingredients:

375g fettuccine
500g chicken mince
1 x 400g fennel bulb, trimmed, quartered, finely chopped
1 zucchini, ends trimmed, thinly sliced
1 x 300ml ctn thickened cream
40.00 ml chopped fresh continental parsley
60g (3/4 cup) finely grated parmesan
42.00 gm fresh lemon juice

Instructions:

Boil the pasta in a generously salted large saucepan of water following the instructions on the package or until it is firm to the bite. Then, drain the pasta.
Heat oil in a frying pan over medium-high heat. Add mince, season with salt and pepper, and cook for 4 minutes until light golden. Stir in fennel, zucchini, and garlic and cook for 2 minutes until vegetables soften.
Pour in the creamy goodness, fresh parsley, and 40g (1/2 cup) of the parmesan. Let it simmer for 2 minutes until it just starts to bubble. Then, introduce the pasta and a squeeze of zesty lemon juice. Mix it all together until nicely combined. Serve in individual bowls and sprinkle with the rest of the parmesan. Enjoy!

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