Chicken with Fennel and Trofie Pasta

Ingredients

• 1 pound, left-over rotisserie chicken – skin and bones removed and torn into bite-sized chunks
• 1 pound, Trofie pasta (use bow-tie pasta if you can’t find Trofie) – cooked al dente in boiling salted water
• 3 tablespoons, il Fustino Arbequina EVOO
• 3 tablespoons, unsalted butter
• 10 medium, Crimini mushrooms – sliced 1/4-inch thick
• 2 bulbs, fennel – cored and sliced very thin
• 1 box, frozen peas – thawed and drained
• 4 cloves, garlic – finely chopped
• 1 cup, white wine
• 1 cup, chicken stock
• 1/4 cup, fresh italian parsley – coarsely chopped
• salt and pepper
• parmesan cheese – shaved, for garnish