Recipe by Rachael Ray
1 rotisserie chicken
3 tbsp. olive oil
6 slices meaty bacon, chopped
1 onion, finely chopped (about 1 1/4 cups)
1 bulb fennel, finely chopped (about 1 1/2 cups), plus 1/2 cup fronds, chopped
2 tbsp. fresh thyme leaves, chopped
4 cloves garlic, chopped
Salt and pepper
1/2 cup white wine
1/2 cup chicken stock
1/2 cup whole milk or half-and-half
1 lb. pappardelle
1 cup grated Parmigiano-Reggiano (about 2 oz.)
1/4 cup fresh dill sprigs, chopped
1. Bring a large pot of water to a boil for the pasta.
2. Pull the meat from the chicken. (Reserve the skin and bones for stock.) Using your fingers or 2 forks, finely shred the meat.
3. 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 stock and milk. Simmer the sauce, stirring often, until reduced slightly, 2 to 3 minutes.
4. Meanwhile, salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1 cup of the starchy cooking water. Drain the pasta.
5. 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.