Name: Chicken and Cavatelli
Yield: 4
Ingredients: 5 c. canned low-sodium chicken broth or homemade stock -; 1 bay leaf -; 1 onion -; 2 ribs celery -; 3 carrots -; 1 tsp. dried sage -; 1 1/2 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 4 bone-in chicken breasts (about 2 1/4 pounds in all) -; 3/4 lb. frozen cavatelli -; 2 tbsp. butter -; 2 tbsp. flour -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chicken and Cavatelli

1. 5 c. canned low-sodium chicken broth or homemade stock -

2. 1 bay leaf -

3. 1 onion -

4. 2 ribs celery -

5. 3 carrots -

6. 1 tsp. dried sage -

7. 1 1/2 tsp. salt -

8. 1/4 tsp. fresh-ground black pepper -

9. 4 bone-in chicken breasts (about 2 1/4 pounds in all) -

10. 3/4 lb. frozen cavatelli -

11. 2 tbsp. butter -

12. 2 tbsp. flour -

How to cook deliciously - Chicken and Cavatelli

1. Stage

In a large pot, bring the broth, bay leaf, onion, celery and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper and chicken breasts and simmer, partially covered, until just done, about 25 minutes. Turn the chicken breasts a few times during cooking.

2. Stage

Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.

3. Stage

In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot, push the chicken to the side and then whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes. Stir in the cooked cavatelli and simmer until just heated through.

4. Stage

Notes: Frozen Pasta: Several brands of frozen cavatelli, flat egg noodles, and gnocchi are available in supermarkets. Unlike dried pasta, these products have an appealing doughy chew that we find just right with this type of saucy stew. Cook the frozen pasta separately according to package directions, drain, and then stir into the pot with the chicken.

5. Stage

Wine Recommendation: Because this dish has no bold or assertive flavors to compete with the wine, options are unlimited: red or white, full-flavored or light-bodied. Three good choices would be a merlot or a chardonnay from California or a Meursault (also made from chardonnay) from France.