Ingredients
The following ingredients have 4 Servings
- 1 rotisserie chicken
- 3 tablespoons olive oil
- 6 slices meaty bacon
- chopped
- 1 onion
- finely chopped (about 1 ¼ cups)
- 1 bulb fennel
- finely chopped (about 1 ½ cups)
- plus ½ cup fronds
- chopped
- 2 tablespoons fresh thyme
- chopped
- 4 cloves garlic
- chopped
- Salt and pepper
- ½ cup white wine
- ½ cup chicken stock
- ½ cup whole milk or half-and-half
- 1 pound pappardelle
- 1 cup grated Parmigiano-Reggiano
- ¼ cup fresh dill sprigs
- chopped
Instruction
- Bring a large pot of water to a boil for the pasta
- Pull the meat from the chicken (reserve the skin and bones for stock)
- Using your fingers or 2 forks, finely shred the meat
- In a large skillet, heat the oil, three turns of the pan, 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 chicken stock and milk
- Simmer the sauce, stirring often, until reduced slightly, 2 to 3 minutes
- Meanwhile, salt the boiling water
- Add the pasta, and cook to 1 minute less than package directions
- Reserve 1 cup of the starchy cooking water
- Drain the pasta
- Add the pasta, cooking water, and cheese to the sauce; season
- Toss until coated, 1 to 2 minutes
- Serve in shallow bowls
- Top with the dill and fennel fronds
