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Name: Chicken Cavatelli with Fontinella
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c olive oil; 2 1/2 lb Chicken; cut into 8 pieces,; 1 lg White onion; chopped; 2 cl Garlic; crushed; 3 1/2 c Chicken broth or stock; 1 cn 15-oz. tomato puree; 1 pk 16-oz. cavatelli pasta; 1 ts Brown sugar; 2 ts Salt; 1/4 ts Pepper; 1 1/2 ts Dried oregano; crushed be-; 1 ts Dried rosemary; crushed be-; 1 Bay leaf; 1 c Fontinella cheese, 4-oz.;

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INGREDIENTS

PRESSURE COOKER COOKBOOK
1/4 c olive oil
2 1/2 lb Chicken; cut into 8 pieces,
1 lg White onion; chopped
2 cl Garlic; crushed
3 1/2 c Chicken broth or stock
1 cn 15-oz. tomato puree
1 pk 16-oz. cavatelli pasta
1 ts Brown sugar
2 ts Salt
1/4 ts Pepper
1 1/2 ts Dried oregano; crushed be-
1 ts Dried rosemary; crushed be-
1 Bay leaf
1 c Fontinella cheese, 4-oz.;

Servings

INSTRUCTIONS

In pressure cooker, heat oil. Add chicken pieces and brown in hot oil, using long handled tongs to turn. Remove with tongs and set aside. Add onion and garlic and saute in hot oil over med. heat about 3 mins. Stir in broth, tomato puree, pasta, brown sugar, salt, pepper, oregano, rosemary, and bay leaf. Secure lid. Over high heat, develop steam to high pressure; slide a heat diffuser over burner. Reduce heat to maintain pressure and cook 18 mins. Release pressure accdg. to manufacturers directions. Remove lid. Remove diffuser. Stir pasta mixture. Using tongs, add reserved chicken pieces. Secure lid. Over high heat, develop steam to med-high pressure, add heat diffuser, and cook 10 mins. Release pressure accdg. to manufacturers directions. Remove lid. Discard bay leaf. Place chicken and pasta on lg. platter and sprinkle with cheese. Toss gently to mix. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis" on Nov 17, 1998

NOTES

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Chicken Cavatelli with Fontinella

PRESSURE COOKER COOKBOOK
1/4 c olive oil
2 1/2 lb Chicken; cut into 8 pieces,
1 lg White onion; chopped
2 cl Garlic; crushed
3 1/2 c Chicken broth or stock
1 cn 15-oz. tomato puree
1 pk 16-oz. cavatelli pasta
1 ts Brown sugar
2 ts Salt
1/4 ts Pepper
1 1/2 ts Dried oregano; crushed be-
1 ts Dried rosemary; crushed be-
1 Bay leaf
1 c Fontinella cheese, 4-oz.;

In pressure cooker, heat oil.  Add chicken pieces and brown in hot oil,  using long handled tongs to turn. Remove with tongs and set aside. Add  onion and garlic and saute in hot oil over med. heat about 3 mins. Stir in  broth, tomato puree, pasta, brown sugar, salt, pepper, oregano, rosemary,  and bay leaf.  Secure lid. Over high heat, develop steam to high pressure;  slide a heat diffuser over burner. Reduce heat to maintain pressure and  cook 18 mins.  Release pressure accdg. to manufacturers directions. Remove  lid.  Remove diffuser. Stir pasta mixture. Using tongs, add reserved  chicken pieces.  Secure lid.  Over high heat, develop steam to med-high  pressure, add heat diffuser, and cook 10 mins. Release pressure accdg. to  manufacturers directions.  Remove lid.  Discard bay leaf. Place chicken  and pasta on lg. platter and sprinkle with cheese. Toss gently to mix.    Author - Toula Patsalis    Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on  Nov 17, 1998

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Nutrition

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Serving Size: 1 Serving (327g)
Recipe Makes: 6 Servings

Calories: 40
Calories from Fat: 22 (55%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 207.8mg		7 %
Potassium 132.8mg		3 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 2.3g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 40

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