Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Sue Woodward |
| ¼ cup | Olive oil |
| 2½ pounds | Chicken; cut into 8 pieces, (2\" thick) |
| 1 large | White onion; chopped |
| 2 cloves | Garlic; crushed |
| 3½ cup | Chicken broth or stock |
| 1 can | 15-oz. tomato puree |
| 1 pack | 16-oz. cavatelli pasta |
| 1 teaspoon | Brown sugar |
| 2 teaspoons | Salt |
| ¼ teaspoon | Pepper |
| 1½ teaspoon | Dried oregano; crushed be- tween palms |
| 1 teaspoon | Dried rosemary; crushed be- tween palms |
| 1 \N | Bay leaf |
| 1 cup | Fontinella cheese, 4-oz.; grated |
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@...> on Nov 17, 1998