CHICKEN AND PASTA

Cooking Time:  30 Minutes

Make Ahead:  You can completely
prepare this recipe up to 24 hours
ahead.  Refrigerate until ready to
reheat.  Add up to 1 cup of chicken
broth when reheating over a medium
heat.

Serves 4

Serve with a tossed salad and hot rolls
for a complete meal.

SHOPPING LIST

Chicken Broth, Carrots, Chicken, Cavatelli, Celery, Onion, Dried Sage,
Dried Thyme, Salt, Pepper, Butter, Flour

INGREDIENTS

5 cups chicken broth
1 medium onion, thinly sliced
2 stalks celery, sliced
3 carrots, sliced
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
4 bone-in chicken breasts (about 2 1/2 pounds)
2 tablespoons butter, softened
2 tablespoons all purpose flour
3/4 pound frozen cavatelli or dumplings

1. Combine broth, onion, celery and carrots in a large pot or dutch oven over a medium high heat and simmer for 5 minutes.
2. Add sage, thyme, salt, pepper and chicken to the pot.  Simmer partially covered until the chicken is cooked through (about 25 minutes).
3. Mix butter and flour in a small bowl to form a paste.  Add a little hot broth and mix well.  Cook the pasta according to package directions.
4. Drain the pasta and set aside.  Add the butter mixture to the pot and stir well.  Simmer until thickened (about 2 minutes).  Stir in the pasta.  Divide the chicken, pasta and broth among individual serving bowls and serve immediately.

VARIATION

Substitute 1/2 teaspoon rosemary and 1/2 teaspoon savory for the sage and thyme for a unique and different flavor.

EXPRESS COOKING

This is a great recipe for leftover roast chicken.  Remove the skin and shred the meat and reduce the cooking time to 5 minutes.

MONEY SAVING TIPS

Save on the cost of canned chicken broth my making homemade broth with chicken bouillon and water. Since bouillon is salty, eliminate the teaspoon of salt as called for in the recipe.

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