Pappardella with fennel, peas and chicken: this is how pasta is in season!

I’m a big dill fan. Of course, he is now bred almost anywhere and everywhere, but late summer is his season. Now it tastes more intense, smells and has some water in it. So now is the time to pick the prettiest tubers at the weekly market and start cooking. I like to celebrate the season with a quick pasta that makes the perfect lunch. Pappardella with fennel, peas and chicken in a creamy sauce is perfect for this purpose. In less than 30 minutes you get an aromatic lunch or dinner that is really easy to prepare. And small green peas are in season until September. Jackpot!

Fennel season wants to be used

With fennel, nature has given us an incredibly versatile and aromatic vegetable that can be prepared in many exciting ways. Baked in the oven, baked and, as in this recipe, pappardelle with fennel and chicken, it is a bank. More ideas? Are you looking at:

A piece of salmon fillet baked on a bed of fennel and lemon with fennel seeds, fennel greens and fresh lemon, served next to a fork, a wooden board with lemon and fennel and a striped kitchen towel, on a dark background, from up.


For more genius pasta recipes, just click on our website. Of course, you can make the pasta yourself if you like. Just follow our basic recipe and set the shape yourself. Even with videos (fancy, right?)!


Pappardelle with fennel, peas and chicken in a creamy sauce on a plate and black background.  Next to him two forks.  Top view.


Fennel time: Pappardelle with fennel, peas and chicken in a creamy sauce


Do I love you dill? It’s available all year round, but it tastes best now! Today we have pappardelle with fennel, peas and chicken in a creamy sauce.

the preparation

  1. Cut the chicken breast into strips 1 cm wide. Heat the olive oil in the pan. Boil the meat in a hot pan for 3-4 minutes. Don’t overdo it!

  2. Meanwhile, finely chop the garlic. Halve the fennel and remove the stem. Take the green. Then cut into strips. Fry together with the garlic for about 3 minutes, then pepper and salt. Discard the lemon zest and drizzle with lemon juice. Mix in the vanilla sugar and the chili.

  3. Pour over the pasta water and cook the pasta al dente as directed. We put the meat back in the pan and fill it with the cream. Bring the sauce to a boil and add the peas. Drain the pasta and add to the pan with the sauce. Turn off the heat and leave it on the stove for 2 minutes. Adjust them with pepper and salt.

  4. Before serving, scatter the fennel greens over the pasta and grate the fresh Parmesan over the dish.

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