Chicken and Cavatelli

• 5 cups canned low-sodium chicken broth or homemade stock
• 1 bay leaf
• 1 onion, cut into thin slices
• 2 ribs celery, cut into 1/2-inch pieces
• 3 carrots, cut into 1/2-inch pieces
• 1 teaspoon dried sage
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 4 bone-in chicken breasts (about 2 1/4 pounds in all)
• 3/4 pound frozen cavatelli, egg noodles, or dumplings
• 2 tablespoons butter, softened
• 2 tablespoons flour

1. In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer.
2. Simmer for 5 minutes.
3. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes.
4. Turn the chicken breasts a few times during cooking.
5. Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes.
6. Drain.
7. In a small bowl, stir the butter and flour together to form a paste.
8. Remove the bay leaf from the pot, push the chicken to the side and then whisk the butter mixture into the liquid.
9. Simmer until thickened, 1 to 2 minutes.
10. Stir in the cooked cavatelli and simmer until just heated through.

chicken broth, bay leaf, onion, celery, carrots, sage, salt, freshground black pepper, chicken, cavatelli, butter, flour

Taken from www.foodandwine.com/recipes/chicken-and-cavatelli (may not work)