Fennel Chicken and Tarragon Pappardelle

Preheat oven to 200°C.

Place fennel in a roasting pan. Pour over chicken stock and cover tightly with foil. Cook in preheated oven, stirring occasionally, for 35 minutes or until tender.

Meanwhile, heat a large non-stick frying pan over medium-high heat. Add half the chicken and cook, stirring, for 3 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken. Add the wine and garlic to the pan and bring to the boil. Add the sweet potato. Reduce heat to low and cook, covered, stirring occasionally, for 10 minutes.

Cook pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain.

Add the chicken and the fennel mixture to the sweet potato and simmer, uncovered, stirring occasionally, for 5 minutes or until the sauce reduces slightly. Remove the pan from the heat and stir in the cream, tarragon and chives. Taste and season with salt and pepper. Transfer the mixture to a large bowl and add the cooked pasta. Gently toss together until combined.

Divide the pasta mixture among serving bowls and spoon over any remaining sauce. Serve immediately.