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  1. Conchiglie with Chicken and Cannelini

  2. Serves 4 3/4 cup chicken stock

  3. 2 1/4 cups veal stock

  4. 2 tsps. extra virgin olive oil

  5. 1 yellow onion, diced

  6. 14 fresh sage leaves, minced

  7. 1/3 cup dry white wine

  8. 1 whole chicken breast, boned, skinned, tendons removed and cut into 1/4" cubes

  9. 1 to 1 1/2 cups cannelini beans, drained

  10. salt and pepper to taste

  11. 1 lb. dried conchiglie

  12. 1/2 cup freshly grated Italian reggiano parmesan

  13. Combine the chicken and veal stocks and simmer in a large sauce

  14. pan until reduced to one cup.

  15. Heat a pasta bowl in a warm oven.

  16. Add four quarts of water to a pasta or stock pot, and heat to

  17. boiling.

  18. Meanwhile, over a medium high burner, heat the olive oil in a ten

  19. inch non-stick skillet. Add the onion and saute, stirring

  20. occasionally, until it begins to brown. Stir in half the minced

  21. sage and continue sauteeing and stirring until about half the onion

  22. dice are browned. Add the wine, bring to a simmer over medium high

  23. heat, and deglaze the pan. Continue simmering until the wine has

  24. been absorbed and almost completely evaporated. Add the reduced

  25. stock and bring to a simmer.

  26. Reduce the heat to medium and add the chicken. Simmer gently,

  27. stirring once or twice, for two minutes. Stir in the beans, the

  28. remaining sage and salt and pepper to taste. Continue simmering

  29. until the beans are warmed through. Turn off the heat.

  30. When the water has come to a boil, add the pasta, stir and cook

  31. 6-10 minutes

  32. Drain the pasta well and transfer to the heated pasta bowl. Toss

  33. with the sauce until the pasta is well coated. Sprinkle a teaspoon

  34. or so of the parmesan on each serving.

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