Bacon, peas and fennel add extra flavor to an easy, creamy chicken ragu that's tossed with pappardelle pasta.
- 1 small rotisserie chicken
- 2 tablespoons extra-virgin olive oil (EVOO)
- ⅓ pound smoked pancetta or meaty bacon, small dice
- 1 bulb fennel, quartered, cored and finely chopped, reserving a handful of fronds
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 lemon, zested
- 2 tablespoons thyme, chopped
- Salt and pepper
- ½ cup white wine
- 1 cup chicken stock
- ⅓ - ½ cup heavy cream
- 1 cup fresh peas
- ½ lemon, juiced
- 1 pound pappardelle pasta
- 2 tablespoons butter, cut into thin pieces
- 1 cup grated Parmigiano-Reggiano cheese, plus more for topping
- ¼ cup flat-leaf parsley, finely chopped
- ¼ cup mint, finely chopped
Pull skin from chicken and remove chicken from bones. Pull or chop meat into small pieces.
Heat a large pot of water to boil for pasta.
Heat a large deep skillet or Dutch oven over medium-high heat, add EVOO, 2 turns of the pan, add pancetta or bacon and render 2-3 minutes, add fennel and onions and soften a few minutes, add garlic, lemon zest and thyme, salt and pepper. Add wine and let it absorb, add the stock and reduce heat a bit. Add cream and stir, add peas and heat through, about 2 minutes, add lemon juice and chicken and simmer over low heat.
Cook pappardelle to 1 minute less than package directions to al dente in salted water. Reserve ½ cup salty water. Drain pasta and toss with butter and a bit of water, cheese, half the ragu, toss, adjust salt and pepper. Arrange pasta in bowl or shallow dinner bowls and top with remaining ragu, cheese, parsley, mint and fronds.