| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Pres-cooker |
6 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 1/4 |
c |
Olive oil |
| 2 1/2 |
lb |
Chicken; cut into 8 pieces, (2" thick) |
| 1 |
lg |
White onion; chopped |
| 2 |
cl |
Garlic; crushed |
| 3 1/2 |
c |
Chicken broth or stock |
| 1 |
cn |
15-oz. tomato puree |
| 1 |
pk |
16-oz. cavatelli pasta |
| 1 |
ts |
Brown sugar |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
ts |
Dried oregano; crushed be- tween palms |
| 1 |
ts |
Dried rosemary; crushed be- tween palms |
| 1 |
|
Bay leaf |
| 1 |
c |
Fontinella cheese, 4-oz.; grated |
INSTRUCTIONS
PRESSURE COOKER COOKBOOK
In pressure cooker, heat oil. Add chicken pieces and brown in hot oil,
using long handled tongs to turn. Remove with tongs and set aside. Add
onion and garlic and saute in hot 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 mixture. Using tongs, add reserved
chicken pieces. Secure lid. Over high heat, develop steam to med-high
pressure, add heat diffuser, and cook 10 mins. Release pressure accdg. to
manufacturer's directions. Remove lid. Discard bay leaf. Place chicken
and pasta on lg. platter and sprinkle with cheese. Toss gently to mix.
Author - Toula Patsalis
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Nov 17, 1998
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”