Cavatelli With Chicken and Tomato Recipe

Name: Cavatelli With Chicken and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 3 tablespoons olive oil; 3 lbs chicken thighs, and drumsticks; 12 lb chicken liver, cleaned, trimmed of fat and coarsely chopped (optional); 1 small yellow onion, finely chopped; 1 carrot, finely chopped; 1 celery, finely chopped; 2 bay leaves; 14 lb button mushroom, quartered and thinly sliced; 2 ½ cups canned plum tomatoes, crushed with juices; salt & freshly ground black pepper, to taste; 1 lb cavatelli, fusilli or 1 lb other medium-size pasta

Servings: persons

2 tablespoons unsalted butter
3 tablespoons olive oil
3 lbs chicken thighs, and drumsticks
12 lb chicken liver, cleaned, trimmed of fat and coarsely chopped (optional)
1 small yellow onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 bay leaves
14 lb button mushroom, quartered and thinly sliced
2 ½ cups canned plum tomatoes, crushed with juices
salt & freshly ground black pepper, to taste
1 lb cavatelli, fusilli or 1 lb other medium-size pasta

1
In a large fry pan over medium-high heat, melt the butter with 1 Tbs.
2
of the olive oil.
3
Working in batches, add the chicken to the pan and cook, turning once, until brown on both sides, about 10 minutes total per batch.
4
Transfer to a platter.
5
In the same pan, warm 1 Tbs.
6
of the oil.
7
Add the chicken livers and cook, stirring frequently, until browned, about 5 minutes.
8
Transfer to a plate.
9
Return the pan to medium heat and warm the remaining 1 Tbs.
10
oil.
11
Add the onion, carrot, celery and bay leaves and sautA until the vegetables are softened and slightly browned, about 7 minutes.
12
Add the mushrooms and sautA until they have released some of their liquid, about 3 minutes.
13
Stir in the tomatoes.
14
Add the chicken along with the livers and any accumulated juices.
15
Reduce the heat to low and simmer, partially covered, until the chicken is opaque throughout, about 30 minutes.
16
Remove the bay leaves and discard.
17
Season with salt and pepper.
18
Meanwhile, bring a large pot of water to a boil over high heat.
19
Add 2 Tbs.
20
salt and the pasta.
21
Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
22
Drain the pasta and divide among individual bowls.
23
Top with the sauce and chicken pieces and serve immediately.

3814

kcal

Calories

104

Fat

142

Carbs

568

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3 tablespoons olive oil, 3 lbs chicken thighs, and drumsticks, 12 lb chicken liver, cleaned, trimmed of fat and coarsely chopped (optional), and more.

Yes, Cavatelli With Chicken and Tomato falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cavatelli With Chicken and Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions