Napa Dave's Cavatelli & Chicken
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 onion, diced
- 3 carrots, diced
- 1 bay leaf
- 4 large sage leaves, chopped (or use 1 tsp dry)
- 1 dash red pepper flakes (optional)
- 4 boneless skinless chicken breasts (cut into 4 pieces each)
- 6 cups chicken broth
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 lb cavatelli pasta (fresh is best- may substitute other pasta if desired)
- parmesan cheese
- fresh parsley, minced for garnish
directions
- In a dutch oven or large pot, saute the onion, carrots, sage, bay leaf and optional red pepper flakes together (over medium high heat) until lightly browned. Add the chicken a few pieces at a time and continue to cook until well browned.
- Reduce the heat to low. Add the chicken broth and simmer for about 25 more minutes. Add salt and pepper to taste.
- Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.
- In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot. Remove about one cup of the cooking liquid and whisk into the flour mixture. Whisk this back into the pot and mix well.
- Simmer until thickened, 1 to 2 minutes.
- Stir in the cooked cavatelli and simmer until just heated through.
- Top with parmesan cheese and minced parsley if desired.
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RECIPE SUBMITTED BY
<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p>
<p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p>
<p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>