Pea, fennel and chicken pasta recipe
Griddled fennel, sweet peas and fragrant watercress bring fresh flavour to this chicken pasta recipe. Marinating in a zesty thyme dressing before griddling gives tender meat and extra fragrant fennel. A quick vinegar and mustard dressing brings this dinner idea for two together perfectly.
See method- Serves 2
- 10 mins to prepare and 15 mins to cook, plus marinating and resting
- 599 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2 chicken breast fillets
- 1 large fennel, bulb cut into slices, any fronds finely sliced
- 2 tbsp extra-virgin olive oil
- ½ orange, zested and juiced
- 4 thyme sprigs, leaves picked and roughly chopped
- 1 small garlic clove, finely chopped
- 150g penne
- 100g fresh or frozen peas
- 20g watercress
- 1 tbsp sherry vinegar
- ½ tsp Dijon mustard
Each serving contains
- Energy
- 2530kJ 599.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 12g
of the Reference intake
Carbohydrate 71.6gProtein 49.2gFibre 7.5g
Method
- Put the chicken and fennel slices in a bowl. Whisk the oil with the orange zest and juice, thyme and garlic, then pour half over the chicken and fennel. Cover and chill for at least 10 mins to marinate.
- Heat a griddle over a high heat and cook the chicken and fennel for 10-15 mins, turning the fennel a few times and the chicken halfway through, until the chicken is cooked through and the fennel is soft at the edges. Remove from the heat; set aside to rest for 5 mins.
- Meanwhile, cook the pasta to pack instructions, adding the peas for the last 4 mins. Drain, then transfer to a large bowl.
- Slice the chicken and mix with the pasta. Add the fennel and watercress; season. Whisk the remaining dressing with the vinegar and mustard and stir in. Top with any fronds to serve.
- See more Dinner ideas for two
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
