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Peter Sidwell's Fennel & Leeks With Leftover Chicken

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Peter Sidwell's Fennel & Leeks With Leftover Chicken

Ingredients

  • 1 bulb of fennel
  • 2 leeks, washed and trimmed
  • 1 pinch sea salt
  • 100 ml (3.5fl oz) white wine
  • 375 g (13.2oz) pasta
  • 6 tbsp double cream
  • 300 g (10.6oz) cooked chicken torn into small bite-size pieces
  • 1 tbsp chopped tarragon
  • 1 pinch salt
  • 1 pinch pepper
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