Chicken And Cavatelli Recipes

CHICKEN AND CAVATELLI SOUP

Steps:

• In a large pot, melt butter. Add onion and cook on low about 6 minutes, until onions are soft.
• Add flour and stir, cooking another minute.
• Add chicken broth, celery, carrots, garlic, bay leaves and salt and pepper to taste. Add chicken and bring to a boil, then partially cover, simmer on low 30 minutes.
• Meanwhile, cook cavatelli in a pot of salted water according to package directions.
• Drain and add to soup when soup has cooked. Cook another minute or two.
• Remove bay leaves and divide in five bowls.
• To reheat, you may need to add a little water.

CAVATELLI AND BROCCOLI WITH CHICKEN

Steps:

• 1. Bring salted water to a boil in a stockpot.Place cavatelli in boiling water for about 5-7 minutes, (after 5 minutes, I add the frozen broccoli to the water and continue for two more minutes, or, you can blanch the broccoli for five minutes beforehand, drain and set aside.)You could also used a head of fresh broccoli florets for this dish if you like instead of frozen and do the same for the cooking method.Drain and place in a large serving bowl.
• 2. Meantime,season the chicken with italian seasoning and saute with garlic in a pan until cooked. cut the chicken into smaller pieces and add to the pasta and brocoli along with the olives, crushed red pepper, olive oil and salt to taste. Toss and serve with parmesan cheese.

CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC

Steps:

• In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
• Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

CAVATELLI WITH CHICKEN AND TOMATO

Steps:

• In a large fry pan over medium-high heat, melt the butter with 1 Tbs. of the olive oil. Working in batches, add the chicken to the pan and cook, turning once, until brown on both sides, about 10 minutes total per batch. Transfer to a platter.
• In the same pan, warm 1 Tbs. of the oil. Add the chicken livers and cook, stirring frequently, until browned, about 5 minutes. Transfer to a plate.
• Return the pan to medium heat and warm the remaining 1 Tbs. oil. Add the onion, carrot, celery and bay leaves and sauté until the vegetables are softened and slightly browned, about 7 minutes. Add the mushrooms and sauté until they have released some of their liquid, about 3 minutes. Stir in the tomatoes. Add the chicken along with the livers and any accumulated juices. Reduce the heat to low and simmer, partially covered, until the chicken is opaque throughout, about 30 minutes. Remove the bay leaves and discard. Season with salt and pepper.
• Meanwhile, bring a large pot of water to a boil over high heat. Add 2 Tbs. salt and the pasta. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta and divide among individual bowls. Top with the sauce and chicken pieces and serve immediately.