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Pea, fennel and chicken pasta recipe

Pea, fennel and chicken pasta recipe

9 ratings

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
  • Healthy
  • Dairy-free


  • 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
If you haven't got penne, try using fusilli or another short pasta

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    2g 12%
  • Sugars

    12g 13%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 71.6g Protein 49.2g Fibre 7.5g


  1. 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.
  2. 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.
  3. Meanwhile, cook the pasta to pack instructions, adding the peas for the last 4 mins. Drain, then transfer to a large bowl.
  4. 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.

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