Categories: Pasta
Ingredients
- 1 rotisserie chicken
- 3 tbsp. olive oil
- 6 slices meaty bacon, chopped
- 1 onion, finely chopped
- 1 bulb fennel, finely chopped, plus 1/2 cup fronds, chopped
- 2 tbsp. fresh thyme leaves, chopped
- 4 garlic cloves, chopped
- Salt and pepper
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1/2 cup whole milk
- 1 lb. pappardelle
- 1 cup grated Parmigiano-Reggiano
- 1/4 cup fresh dill sprigs, chopped
Directions
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Bring a large pot of water to a boil for the pasta.
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Pull the meat from the chicken. Using your fingers, finely shred the meat.
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In a large skillet, heat the oil over medium-high. Add the bacon and cook, stirring occasionally, until the fat begins to render, 2 to 3 minutes. Add the onion, fennel bulb, thyme and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 10 minutes. Add the chicken and cook, stirring often, until heated through, about 2 minutes. Add the wine and cook, stirring often, until absorbed, about 1 minute. Add the stock and milk. Simmer the sauce, stirring often, until reduced slightly, 2 to 3 minutes.
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Meanwhile, salt the boiling water and add the pasta. Cook until 1 minute shy of directed. Reserve 1 cup of the starchy cooking water. Drain the pasta.
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Add the pasta, cooking water, and Parm to the sauce; season. Toss until the pasta is coated, 1 to 2 minutes. Serve in shallow bowls. Top with the dill and fennel fronds.