Chicken & chorizo ragu
Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day
Fennel spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive oilplus extra for serving
- 1 tsp fennel seeds
- 2 small garlic cloves1 crushed, 1 thinly sliced
- 1 lemonzested and juiced
- 1 fennel bulbfinely sliced, fronds reserved
- 150g spaghetti
- ½ pack flat-leaf parsleychopped
- shaved parmesan(or vegetarian alternative), to serve (optional)
Nutrition: Per serving
- kcal321low
- fat7glow
- saturates1g
- carbs51g
- sugars4g
- fibre7g
- protein10g
- salt0.6g
Method
step 1
Heat the oil in a frying pan over a medium heat and cook the fennel seeds until they pop. Sizzle the garlic for 1 min, then add the lemon zest and half the fennel slices. Cook for 10-12 mins or until the fennel has softened.
step 2
Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.
