Simmered Chicken and Pasta
You can save the cost of the canned chicken broth by making homemade with chicken bouillon and water. Since bouillon is salty, eliminate the teaspoon of salt called for in this Chicken and Pasta recipe.
5 cup chicken broth
1 medium onion thinly sliced
2 stalks of celery, sliced
3 carrots, sliced
1 tsp dried sage
1 tsp dried thyme
1 tsp salt
1/4 tsp pepper
4 bone-in chicken breasts (about 2 1/2 pounds)
2 Tbsp butter, softened
2 Tbsp all-purpose flour
3/4 lb frozen cavatelli or dumplings
Combine broth, onion, celery and carrots in a large pot or Dutch oven over medium-high heat; simmer for 5 minutes.
Add sage, thyme, salt, pepper and chicken to pot. Simmer, partially covered, until chicken is cooked through, about 25 minutes.
Mix butter and flour in a small bowl to form a paste. Add a little hot broth; mix well. Meanwhile, cook pasta according to package directions.
Drain pasta; set aside. Add butter mixture to pot; stir well. Simmer until thickened, about 2 minutes. Stir in pasta. Divide chicken, pasta and broth among individual serving bowls.
This Chicken and Pasta recipe is a great way to use leftover roast chicken. Simply discard the skin and shred the meat; add it during step 2 but reduce the cooking time to 5 minutes.