Photo: Lily Banse
Fennel and leeks with leftover chicken recipe
10 ingredients
5 min + 10 min
4 people
openrecipes
A great way to use up your leftover chicken from Peter Sidwell
Estimated Nutrition (whole recipe, rough)
540
Calories
42g
Protein
11g
Fat
62g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Bulb of fennel
- 2 Leeks, washed and trimmed
- 1 Sea salt
- pinch White wine
- 100 Pasta
- ml Double cream
- 375 Cooked chicken torn into small bite-size pieces
- g Chopped tarragon
- 6 Salt
- tbsp Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes