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Fennel, chicken and tarragon pappardelle
Fennel, chicken and tarragon pappardelle
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delicious low-fat pasta dish perfect for big dinner parties.
Ingredients:
  • 2 fennel bulbs, thinly sliced
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 3 (about 700g) single chicken breast fillets, excess fat trimmed, cut into 2cm pieces
  • 180ml (3/4 cup) dry white wine
  • 1 medium (about 400g) orange sweet potato (kumara), peeled, chopped
  • 1 250g pkt dried pappardelle pasta (Delverde brand)
  • 180ml (3/4 cup) light thickened cream (Pauls brand)
  • 40.00 ml chopped fresh tarragon
  • 20.00 ml chopped fresh chives
  • Salt & freshly ground black pepper
Instructions:
  • Preheat oven to 200°C for a perfectly cooked dish.
  • In a roasting pan, nestle the fennel and generously pour over the flavorful chicken stock. Seal the pan tightly with foil to let the magic happen in the oven. Roast at the precise temperature, remembering to give it a gentle stir now and then. Your reward? Perfectly tender fennel in just 35 minutes.
  • Heat a large non-stick frying pan over medium-high heat. Cook half of the chicken for 3 minutes, stirring until browned. Transfer to a bowl and repeat with the remaining chicken. Add wine and garlic to the pan, bring to a boil, then stir in sweet potato. Cook covered over low heat for 10 minutes, stirring occasionally.
  • Boil pasta in a generously salted pot of water as per package instructions until perfectly al dente. Then, drain the pasta.
  • Combine the chicken and fennel mix with the sweet potato and simmer for 5 minutes until the sauce thickens. Remove from heat, add cream, tarragon, chives, and season with salt and pepper. Mix in a large bowl with cooked pasta until combined.
  • Portion out the pasta mixture into individual serving bowls and drizzle any leftover sauce on top. Enjoy right away.

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