250g Fettuccine pasta
2 tablespoons olive oil
500g chicken chopped into cubes
1 x 400g fennel bulb, trimmed, quartered, finely chopped
1 courgette, ends trimmed, thinly sliced
1 garlic clove, crushed
1 x 250g pot of Rodda’s crème fraîche
1 small bunch of fresh tarragon
60g (3/4 cup) finely grated parmesan
2 tablespoons fresh lemon juice
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Meanwhile, heat the oil in a frying pan over medium-high heat. Add the chicken. Season with salt and pepper. Cook, stirring with a wooden spoon for 4 minutes or until light golden. Add the fennel, courgette and garlic. Cook for 2 minutes or until the vegetables start to soften.
Add the crème fraîche, tarragon 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 and top with remaining parmesan to serve.