Mac & Chick with lemon & fennel
2 boxes The Vegetarian Butcher Chicken Chunks
70 g pine nuts
1 tbsp fennel seeds
1 chilli, sliced into rings
2 cloves garlic, roughly chopped
1 bulb of fennel, sliced or diced
1 courgette, sliced or diced
200 g (frozen) peas
400 g pasta
100 ml olive oil
pepper & salt
½ bunch of basil, leaves shredded
Roast the pine nuts in a dry frying pan. Keep them moving all the time so they don’t burn. When they’re lightly browned take them off the heat immediately, put them in a bowl and set aside.
Use the same pan to dry roast the fennel seeds for about a minute, transfer to a bowl and set aside.
Now, for the vegetables. Using the same pan, add about a third of the oil and garlic and chilli until it just starts to colour. Add the fennel and fennel seeds and fry for about 3 minutes before adding the courgette and peas (you could grill the courgette instead if you want, like in the photo), season with salt and pepper and fry for another 2 minutes. When the vegetables are done transfer them to a large bowl.
Wipe down the frying pan with a piece of kitchen towel and some water before frying the Chicken Chunks on high heat in about a third of the oil. This should take about 4 minutes. In the meantime, cook the pasta according to the instructions on the pack until al dente. Add the last of the oil and the lemon juice to the cooked pasta. Give it a good stir and season with salt and pepper. Now add the vegetables and the chicken and warm everything through if necessary. Finally add the basil and the pine nuts and it’s ready to serve. Enjoy your meal!