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Recipe of the week

Chicken, fennel and lemon fettuccine

Simple pasta is made special with this rich chicken and zucchini sauce that’s bursting with fresh, zesty flavours.
Cooking Time
30 minutes
Ingredients (serves 4)
• 375g dried fettuccine pasta
• 2 tbs 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 tbs chopped fresh continental parsley
• 60g (3/4 cup) finely grated parmesan
• 2 tbs fresh lemon juice

Method
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.
Notes
• Remove and discard any tough outer

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