Tagliatelle With Chicken, Fennel And Lemon - cooking recipe

Ingredients

13 oz tagliatelle
1 tbsp olive oil
14 oz boneless skinless chicken thighs, trimmed and cut into strips
2 medium fennel bulbs, thinly sliced, fennel fronds reserved
1/4 cup dry white wine
1/3 cup heavy cream
1 None lemon, peel finely grated and lemon juiced
2 tbsp capers

Preparation

Cook tagliatelle in a large saucepan of boiling, salted water according to package directions.
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.
Drain pasta and return to pan. Add chicken mixture and toss to combine. Serve topped with fennel fronds.