Aunt Catherine'S Chicken(From Hyme Andrews)

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   Season

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   and boil chicken until tender, 1 1/2 to 2 hours (celery

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   salt,

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   thyme

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   and sage).

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   Reserve liquid;

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   strain, if necessary.

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   Using chicken stock, cook pasta (you're using less liquid

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   than

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    usual

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    for

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    cooking

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    pasta).

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    Drain pasta; don't rinse, and place in large shallow dish.

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    Sprinkle about 3/4ths cheese

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    on

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    pasta or layer pasta and cheese.

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    Break up chicken in large chunks, removing skin and bones.

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    Lay chicken on top of pasta and sprinkle on remaining cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.