Fergie's Pancetta, Chicken and Fire Roasted Tomato Pasta

This is one of those "everything but the kitchen sink" experiments that turned out fabulous!  Wait till you try it. 

1 lb of Pasta, Cooked According to Boxed Instructions (save the water you cook it in) 

1 lb Chicken White or Dark Meat, Skinless & Boneless
1/4 Pound Pancetta, Cut into Small Pieces
1 Fennel Bulb, Sliced Thin
2-4 Garlic Cloves, Chopped
1 Small Can Fire Roasted Diced Tomatoes

Heat the pan and add the pancetta and the chicken... (I snuck in some crushed red pepper for an extra kick) You will not need oil because the pancetta will take care of that! 

One of my most favorite veggies!!!  Beautiful!  Slice it thin... 

Add to the meat and cook down for about 3-5 minutes until the fennel is soft... 

These are my favorite canned tomatoes.. I don't believe in buying tomatoes out of season 

so I use organic canned.  These fire roasted beauties are amazing... 

See the beautiful crusties at the bottom of the pan?  That is a thing of beauty!  You want this!!!  

Take 4 ladles of the hot pasta water... 

Add to the pan and scrap the bottom of the pan to loosen up the yummies... 

Add the tomatoes ... 

Simmer for about 3-4 minutes... 

Add the pasta... stir well

Top with your favorite cheese... 

And enjoy!