This is another recipe from Matthew Kenney’s “Big City Cooking” that I had been wanting to try. It took me a few tries to find the fennel pollen it was well worth it. A pretty simple meal to make with great flavors.
- 1 lb whole wheat pasta
- 2 oz pancetta, diced
- 3 boneless, skinless chicken breasts cut into thin strips
- salt and pepper
- 1 tbsp fennel pollen
- Pinch red pepper flakes
- 1/2 cup white wine
- 4 medium tomatoes cut into large dice
- 4 cups baby spinach
- 2 oz manchego cheese
- 1/2 cup basil leaves, torn
- 3/4 cups chopped pistachios
Bring a large pot of salted water to a boil and cook pasta until al dente. Drain, reserving a 1/2 cup of cooking water.
While the pasta is cooking, heat a large skillet over medium-high heat and brown the pancetta for 2-3 minutes. Season the chicken with salt, pepper and fennel pollen. Add the chicken to the pan and sprinkle with red pepper flakes. Cook for 2-3 minutes, add the wine and cook for another 2-3 minutes scraping any browned bits from the bottom and allowing the wine to reduce. Add the tomatoes and cook down for 5 minutes. Add pasta to the pan along with spinach. If the mixture is dry, add some of the reserved pasta water. Add the cheese, basil and pistachios and toss to combine.