Roasted Fennel with Penne

The following was an accidental masterpiece made from three different leftovers...a perfect Friday night feast.

Pan roasted Fennel and pasta:

• Thinly slice Fennel, removing root/core
• Thinly sliced shallot
• Chopped garlic
• Fresh Thyme
• Parsley
• Splash of White Wine - whatever your drinking
• Splash of Chicken Stock
• Lemon Zest
• Penne

Boil Whole Wheat or Regular Penne till al dente
Saute fennel in medium/high pan till browned (5-8 minutes), add shallots, garlic, thyme, parsley, liquid and lemon zest, cover for (5-8 minutes) till soft
Add chicken meatballs or diced grilled chicken, cook for a few mins to warm meat
Add Pasta (and a spoon full of pasta water) and simmer till combined
Top with fennel fronds, Parmesan cheese, olive oil
Serve with green salad or light some veggies