Fennel and leeks with leftover chicken recipe

1. 1

   Cut the top and bottom off the fennel, then cut it down the middle and remove the white core.

2. 2

   Dice the rest of the fennel into small pieces - the smaller they are, they quicker they cook.

3. 3

   slice the leeks finely.

4. 4

   Place the leeks and fennel in a saucepan on a medium heat.

5. 5

   Sprinkle with a little sea salt, followed by the white wine.

6. 6

   Turn the heat up and cook until tender

7. 7

   Meanwhile cook the pasta in a large pan of boiling salted water.

8. 8

   When the fennel and leeks are cooked, stir in the cream, then add the cooked chicken and chopped tarragon.

9. 9

   Have a quick taste and check the seasoning.

10. 10

    Then add the cooked, drained pasta and give it all a good stir

* Per serving · 4 servings · Values may vary.

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