Creamy Chicken Leek + Pea Fettuccine

Recipe can be easily doubled or tripled to suit!

Ingredients (Serves 2)

• 1/3 of a 500g fettuccine

• 2 Tbsp Extra Virgin Olive oil

• 1/4-1/2 leftover roast chicken, bones removed

• 1/2 bulb of fennel and tops, finely sliced

• 1/2 a brown onion, finely sliced

• 1/2 cup frozen peas

• 2-3 cloves of garlic, crushed

• 3 Tbsp thickened cream

• a few handfuls of spinach

• 1/2 cup finely grated parmesan

• 1/2 lemon, juiced

• fennel tops, roughly chopped for garnishing

1. Heat oil in a deep pan/pot & add the fennel, onion, garlic & cook until softened.

2. Meanwhile cook fettuccine. Set aside to drain.

3. Add the peas, cream and lemon juice to combine. Stir for a few mins.

4. Stir through half the parmesan and spinach.

5. Divide fettuccine and chicken mix between two bowls.

6. Top with the rest of the parmesan cheese and garnish with fennel tops.