Fennel and leeks with leftover chicken recipe

Name: Fennel and leeks with leftover chicken recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Bulb of fennel; 2 Leeks, washed and trimmed; 1 pinch Sea salt; 100 ml (3.5fl oz) White wine; 375 g (13.2oz) Pasta; 6 tbsp Double cream; 300 g (10.6oz) Cooked chicken torn into small bite-size pieces; 1 tbsp Chopped tarragon; 1 pinch Salt; 1 pinch Pepper

Servings: persons

1
Cut the top and bottom off the fennel, then cut it down the middle and remove the white core.
2
Dice the rest of the fennel into small pieces - the smaller they are, they quicker they cook.
3
slice the leeks finely.
4
Place the leeks and fennel in a saucepan on a medium heat.
5
Sprinkle with a little sea salt, followed by the white wine.
6
Turn the heat up and cook until tender
7
Meanwhile cook the pasta in a large pan of boiling salted water.
8
When the fennel and leeks are cooked, stir in the cream, then add the cooked chicken and chopped tarragon.
9
Have a quick taste and check the seasoning.
10
Then add the cooked, drained pasta and give it all a good stir

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Bulb of fennel, 2 Leeks, washed and trimmed, 1 pinch Sea salt, 100 ml (3.5fl oz) White wine, and more.

Yes, Fennel and leeks with leftover chicken recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!