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Fettuccine with Coconut Chicken

3 x sticks lemon grass bruised and sliced thinly
1 x onion chopped
1 x clove garlic finely chopped
2 x 400g coconut milk
1 tablespoon honey
Lemon Juice
Olive oil
Pepper
Salt
300g chicken tenders defrosted or fresh
  1. In a large saucepan gently fry the onion, garlic and lemon grass in the olive oil until tender.
  2. Add the coconut milk and bring to the boil, then reduce the heat to a gentle simmer for 20 minutes, pass the sauce through a sieve.
  3. Pour sauce back into the saucepan add, honey, seasoning, a squeeze of lemon juice and the chicken tenders. Cook at a gentle simmer until the chicken tenders are well cooked through
  4. Spoon the chicken and sauce over the cooked fettuccine.
Serves 4