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Ingredientes
- 1/4 c. Extra virgin olive oil
- 2 1/2 lb Chicken, cut into 8 pcs, (2" thick)
- 1 lrg White onion, minced
- 2 cl Garlic, crushed
- 3 1/2 c. Chicken broth or possibly stock
- 1 can 15-ounce. tomato puree
- 1 pkt 16-ounce. cavatelli pasta
- 1 tsp Brown sugar
- 2 tsp Salt
- 1/4 tsp Pepper
- 1 1/2 tsp Dry oregano, crushed be- tween palms
- 1 tsp Dry rosemary, crushed be- tween palms
- 1 x Bay leaf
- 1 c. Fontinella cheese, 4-ounce., grated
Direcciones
- In pressure cooker, heat oil. Add in chicken pcs and brown in warm oil, using long handled tongs to turn. Remove with tongs and set aside. Add in onion and garlic and saute/fry in warm oil over med. heat about 3 mins. Stir in broth, tomato puree, pasta, brown sugar, salt, pepper, oregano, rosemary, and bay leaf. Secure lid. Over high heat, develop steam to high pressure; slide a heat diffuser over burner. Reduce heat to maintain pressure and cook 18 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Remove diffuser. Stir pasta mix. Using tongs, add in reserved chicken pcs. Secure lid. Over high heat, develop steam to med-high pressure, add in heat diffuser, and cook 10 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Throw away bay leaf. Place chicken and pasta on lg. platter and sprinkle with cheese. Toss gently to mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 6 servings | |
| Calories 382 | |
| Calories from Fat 257 | 67% |
| Total Fat 28.63g | 36% |
| Saturated Fat 6.87g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 1085mg | 45% |
| Potassium 401mg | 11% |
| Total Carbs 4.31g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.49g | 1% |
| Protein 25.69g | 41% |
