Fennel Spinach Pappardelle with Chicken and Sundried Tomatoes

Cooked chicken breast with salt and pepper. Remove.
Same pan for fennel and onion with sun dried tomato oil.
Add crushed coriander seeds and Arbol Chile flakes. Add garlic and tomato paste.
Deglaze with white wine.
Add chicken broth and simmer.
Splash of fish sauce and mushroom powder.
Once sauce begins to thicken add noodles partially cooked from water and mix. Keep continue another 2 minutes. Add spinach.
Once spinach wilts turn off heat. Add half a lemon juice and zest. Fresh parm. Add Chicken and resting juices. Attempt to plate nicely.