Creamy Fettuccine with chicken, fennel & crème fraîche

Creamy Fettuccine with chicken, fennel & crème fraîche

People often tell us there’s something rather magical about our classic crème fraîche. Here’s a simply recipe to try that lets our cooking favourite shine by adding a little creaminess to a fabulous pasta dish.

Find out more about our crème fraîche here

Ingredients
Method

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.

Back to recipes

Time: 20 mins
Makes: 4

products used

leave a comment

Your email will not be published