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LOCATION: Recipes >> Pasta >> Penne Chicken

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Serves 4

3/4 cup chicken stock
2 1/4 cups veal stock
2 tsps. extra virgin olive oil
1 yellow onion, diced
14 fresh sage leaves, minced
1/3 cup dry white wine
1 whole chicken breast, boned, skinned, tendons removed and cut into 1/4S
1 to 1 1/2 cups cannelini beans, drained
salt and pepper to taste
1 lb. dried conchiglie
1/2 cup freshly grated Italian reggiano parmesan

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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