- 2 tablespoons extra-virgin olive oil
- 1 large (!) clove of garlic, peeled and minced
- 1/4 cup fennel, diced, some fronds (a generous tablespoon or so) chopped and reserved
- 2 tablespoons dried currants
- Splash of white wine
- 1/2 cup shredded roast chicken
- 2 tablespoons mascarpone
- whole wheat spaghetti (enough for 1-2 people)
- freshly grated Parmesan
- In a 4-quart pot, heat to a boil some well-salted water. Add enough whole wheat spaghetti for 1-2 people (one large entree, or two smaller portions).
- In the meantime, over medium heat in a large skillet, heat the olive oil. When the oil is warm, add the fennel, garlic and currants. Stir until fragrant and starting to soften, a few minutes. Add a healthy dash of cinnamon and the chicken and stir to combine. If you are drinking white wine or have some, deglaze the pan with a generous splash. Turn heat to low and keep mixture warm.
- When the pasta is al dente, scoop out and reserve about 1/2 c of cooking liquid. Drain the pasta and add to the skillet with the fennel-chicken mixture. Add the mascarpone and ~1/4 c of cooking liquid. When the mascarpone gets creamy and incorporates, check the sauciness factor and add more reserved cooking water if you’d like.
- When the pasta is warm and the sauciness is to your liking, pour into a serving bowl and grate some fresh parmesan over the top. Toss to combine and then sprinkle the reserved, chopped fennel fronds over the pasta.
Number of servings (yield): 1-2
Recipe by Em-i-lis