Fettuccine With Chicken, Fennel And Lemon

1. 1

   Cook pasta in a large saucepan of boiling, salted water according to package directions. Drain.

2. 2

   Meanwhile, heat oil in a large skillet on high heat. Cook chicken for 8 mins, until browned and cooked through. Remove from pan.

3. 3

   Cook fennel for 6 mins, until tender. Return chicken to pan with wine; bring to a boil. Stir in cream, lemon peel and juice, and capers. Add pasta; toss to combine.

* Per serving · 4 servings · Values may vary.

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