1 small fennel, finely sliced
1 small onion, finelly chopped
2tbs olive oil
2 garlic cloves, finely chopped
1 large chciken breast or 2 thighs (300g), chopped into small strips
250ml double cream
2tbs parsley, finely chopped
salt and pepper to taste
Cook the pasta in boiling, salted water until it is just al dente. This will take about 10 minutes depending on your pasta. If using fresh pasta 2-3 minutes.
To make the sauce; heat the oil in a large frying pan and saute the fennel and onion till soft and transluscent.
Add the garlic and the chicken, stir well and cook for about 7-10 minutes.
Add the cream and cook for few more minutes. If the mixture will get dry add a little water or more cream.
Fry the cubed pancetta till golden brown.
Stir through the parsley and bacon, reserving some bacon and parsley for the garnish.
Add the pasta to the sauce, stir well and serve warm.
Garnish with extra pancetta and parsley or fennel sprigs.
Instead of double cream you can use sour cream, creme fraiche or for skinny version half fat creme fraiche.
This is a very generous portion but you can reheat it the next day. If the sauce dries out a little, dilute with some water or extra cream.