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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Reduce the heat to low. Add the chicken broth and simmer for about 25 more minutes. Add salt and pepper to taste. | 3. Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain. | 4. 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. | 5. Simmer until thickened, 1 to 2 minutes. | 6. Stir in the cooked cavatelli and simmer until just heated through. | 7. Top with parmesan cheese and minced parsley if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		diced	64.0	14.944	1.76	0.16
carrot	3		diced	157.44	36.7872	3.5712	0.9216
bay leaf	1			-	-	-	-
sage leaf	4	tsp	chopped	-	-	-	-
red pepper flake	1	dash		-	-	-	-
chicken breast	4	boneless	skinless cut boneless	-	-	-	-
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
pasta	1	lb		312.9791	45.3593	6.9853	10.478
parmesan cheese				-	-	-	-
parsley			minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.