Fettuccine With Chicken, Fennel And Lemon - cooking recipe

Ingredients

13 oz fettuccine
1 tbsp olive oil
14 oz boneless skinless chicken thighs, trimmed and thinly sliced
2 medium fennel bulbs, thinly sliced
1/2 cup dry white wine
1/3 cup heavy cream
1 None lemon, peel grated and lemon juiced
2 tbsp baby capers

Preparation

Cook pasta in a large saucepan of boiling, salted water according to package directions. Drain.
Meanwhile, heat oil in a large skillet on high heat. Cook chicken for 8 mins, until browned and cooked through. Remove from pan.
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.