Tagliatelle With Chicken, Fennel And Lemon

1. 1

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

2. 2

   Meanwhile, heat oil in a large skillet on high heat. Cook chicken for 8 mins, turning, until browned and cooked through. Remove from pan and set aside. Add fennel to pan and cook for 6 mins. Return chicken to pan with wine and bring to a boil. Stir in cream, lemon peel and juice, and capers.

3. 3

   Drain pasta and return to pan. Add chicken mixture and toss to combine. Serve topped with fennel fronds.

* Per serving · 4 servings · Values may vary.

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