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Conchiglie with Chicken and Cannelini
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Serves 4. 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 boiling. 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 until just al dente (depending on the pasta, about 6-10 minutes). 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.
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