Description

This Chicken and Fennel Pappardelle is a comforting yet refined pasta dish featuring tender ground chicken, sweet fennel, and a rich tomato sauce brightened with white grape juice and lemon. Tossed with silky pappardelle and finished with fresh basil and Parmigiano-Reggiano, it delivers balanced, satisfying flavor in every bite.

Ingredients

1 tablespoon extra virgin olive oil

1 pound ground chicken

1 yellow onion, peeled and diced

1 fennel bulb, trimmed, cored, and finely diced

6 cloves garlic, peeled and minced

1 teaspoon Cancale spice blend (optional)

1/2 teaspoon crushed red pepper, or to taste

1/2 cup white grape juice mixed with 1 tablespoon fresh lemon juice

2 (14-ounce) cans whole cherry tomatoes or crushed tomatoes

1/2 teaspoon granulated sugar

8.8 ounces pappardelle

1 cup fresh basil leaves, finely chopped, plus extra for garnish

3/4 cup grated Parmigiano-Reggiano, plus more for serving

Salt to taste

Black pepper to taste

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Instructions

Heat the olive oil in a wide pot over medium heat. Add the ground chicken, season with salt and pepper, and cook for 6 to 8 minutes, breaking it apart as it browns.
Stir in the diced onion and fennel. Cook for about 10 minutes, stirring occasionally, until softened.
Add the minced garlic, Cancale spice blend if using, and crushed red pepper. Sauté for 1 minute until fragrant.
Pour in the white grape juice and lemon mixture. Bring to a boil, scraping up any browned bits, and let reduce for 1 to 2 minutes.
Add the tomatoes and granulated sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
Remove the lid and simmer uncovered for 5 minutes to thicken. Adjust seasoning with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions, reserving 1/2 cup of pasta water before draining.
Stir the chopped basil and grated Parmigiano-Reggiano into the sauce and simmer for 3 to 4 minutes.
Add the drained pasta and a few splashes of reserved pasta water. Toss gently to coat evenly and turn off the heat.
Serve in shallow bowls garnished with extra basil and grated Parmigiano-Reggiano.

Notes

For deeper flavor, substitute part of the ground chicken with ground turkey or chicken sausage.

Add a splash of heavy cream at the end for a creamier sauce.

Include finely chopped carrots or celery with the onion and fennel for extra vegetables.

Increase crushed red pepper for additional heat.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze the sauce separately for up to 2 months and cook fresh pasta when serving.

Substitute chicken broth with a squeeze of lemon if white grape juice is unavailable.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 610 kcal
Sugar: 9 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 95 mg