NAPA DAVE'S CAVATELLI & CHICKEN
This is adapted from a recipe that my sister sent to me- we wanted another way to eat our favorite cavatelli pasta (we get tired of red sauces after a while and need a change). This is more like a stew and is very satisfying on a cool evening.
Provided by That Napa Chicken R
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 706.1, Fat 11.2, SaturatedFat 5, Cholesterol 83.7, Sodium 1882, Carbohydrate 96.7, Fiber 5.5, Sugar 6.3, Protein 50.5
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