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. ---------------------------------------------------------------------------
Nutrition
Ingredients
