Ww Spag With Roast Chicken, Currants, Fennel And Mascarpone

• 2 tablespoons extra-virgin olive oil
• 1 large (!) clove of garlic, peeled and minced
• 1/3 cup fennel, diced, some fronds (a generous tablespoon or so) chopped and reserved
• 3 tablespoons dried currants
• Splash white wine
• 1/2 cup shredded roast chicken
• salt
• 3/4 teaspoon cinnamon (more if you need)
• 3-4 tablespoons mascarpone
• whole wheat spaghetti
• freshly grated Parmesan

1. 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).
2. 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.
3. 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.
4. 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.

extravirgin olive oil, clove of garlic, fennel, currants, white wine, shredded roast chicken, salt, cinnamon, mascarpone, whole wheat spaghetti, parmesan

Taken from food52.com/recipes/14724-ww-spag-with-roast-chicken-currants-fennel-and-mascarpone (may not work)