Receta Spring Pasta with Chicken Ragù, Fennel and Peas

Pasta is one of my comfort foods.  There is something so satisfying about a bowl of pasta, the flavors of the sauce melting into the noodles, grated shaved Reggiano Parmigiano cheese topping the dish and there, at the bottom the bowl, the final liquid-y bites ready to be sopped up with a hunk of Peasant bread. The warmth a pasta dish can bring to a cold winter’s night irresistible but I really don’t want to give it up once Spring arrives. with this take on pasta sauce, you don’t have to.  It’s a lighter sauce, a ragù with a texture that uses whole milk in lieu of the heavy cream used in sauces.   And with green English Peas, fronds and parsley, it even looks spring-like. The chicken is tender…