Penne With Sweet Potatoes And Fennel Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.
• Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
• Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.

Steps:

• Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
• In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
• Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
• As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
• Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
• To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, fennel and garlic in oil 5 to 6 minutes, stirring occasionally, until fennel is crisp-tender. Stir in pasta sauce, beans and basil. Cook, stirring occasionally, until thoroughly heated.
• Divide cooked pasta among 6 serving bowls or plates; spoon vegetable mixture evenly over pasta. Sprinkle with cheese. Garnish with fennel leaves.