In the mood for pasta, I was rummaging in my fridge and saw shredded rotisserie chicken, fennel and a bit of mascarpone. Some random flash of old reminded me that I’d once seen a dish with pasta, chicken and currants. YES! So, I sauteed some garlic, fennel and currants in some olive oil, salted it well, added a healthy dash of cinnamon and some chicken, sauteed some more, deglazed with some of the white wine I was drinking and kept warm. 
In the meantime, in super-well-salted water, I cooked some whole wheat spaghetti until al dente, reserved 1/2 cup of cooking water, and then tossed the pasta, a nice knob of mascarpone and about 1/4 c cooking water into the fennel-chicken mixture. I stirred/cooked it all over low heat, adding a bit more cooking water as I went to keep it vaguely saucy, and served with freshly grated parmesan and some chopped fennel fronds on top.