- Conchiglie with Chicken and Cannelini
Serves 4 3/4 cup chicken stock
2 1/4 cups veal stock
2 tsps. extra virgin olive oil
1 yellow onion, diced
14 fresh sage leaves, minced
1/3 cup dry white wine
1 whole chicken breast, boned, skinned, tendons removed and cut into 1/4" cubes
1 to 1 1/2 cups cannelini beans, drained
salt and pepper to taste
1 lb. dried conchiglie
1/2 cup freshly grated Italian reggiano parmesan
Combine the chicken and veal stocks and simmer in a large sauce
pan until reduced to one cup.
Heat a pasta bowl in a warm oven.
Add four quarts of water to a pasta or stock pot, and heat to
Meanwhile, over a medium high burner, heat the olive oil in a ten
inch non-stick skillet. Add the onion and saute, stirring
occasionally, until it begins to brown. Stir in half the minced
sage and continue sauteeing and stirring until about half the onion
dice are browned. Add the wine, bring to a simmer over medium high
heat, and deglaze the pan. Continue simmering until the wine has
been absorbed and almost completely evaporated. Add the reduced
stock and bring to a simmer.
Reduce the heat to medium and add the chicken. Simmer gently,
stirring once or twice, for two minutes. Stir in the beans, the
remaining sage and salt and pepper to taste. Continue simmering
until the beans are warmed through. Turn off the heat.
When the water has come to a boil, add the pasta, stir and cook
Drain the pasta well and transfer to the heated pasta bowl. Toss
with the sauce until the pasta is well coated. Sprinkle a teaspoon
or so of the parmesan on each serving.