Tagliatelle With Chicken, Fennel And Lemon

• 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

1. Cook tagliatelle in a large saucepan of boiling, salted water according to package directions.
2. 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.
3. Drain pasta and return to pan. Add chicken mixture and toss to combine. Serve topped with fennel fronds.

tagliatelle, olive oil, chicken thighs, fennel bulbs, white wine, heavy cream, lemon, capers

Taken from recipes-plus.com/api/v2.0/recipes/30709 (may not work)