Chicken Cavatelli with Fontinella
| Yield: | 6 Servings |
| Categories: | Main Dishes, Pressure Cooker |
| -Sue Woodward | ||
| PRESSURE COOKER COOKBOOK | ||
| 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 |
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