Cindy's Favorites

From the kitchen of Lucy Lentine

Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zuppa di Polpette
My cousin Lucy is a terrific cook with an infectious sense of humor and a huge heart. When I asked her for a recipe for this book, I was pleasantly surprised that she chose our family favorite. I learned that we all make it a little different, but we all love it just as much.
  • 1 chicken, cut into pieces
  • 2 plus tablespoons of olive oil
  • 1 large onion, diced
  • 3 large garlic cloves, chopped fine
  • 1/2 cup chicken broth or water
  • 2 tablespoons dried oregano
  • salt and pepper, to taste
  • 1 pound  pasta of your choice

Sauté the chicken in olive oil until golden browned; add the onion and garlic, and sauté until soft. Add the oregano, salt and pepper over the top of the chicken. Add the broth or water, and cover the pan. Cook over low heat for 30 minutes. Keep covered off the heat when you finished and while the pasta is cooking.

Cook the pasta according to package directions, drain and transfer it to a small serving bowl.

To serve, remove the chicken from the pan and pour some of the sauce from the chicken over the pasta. Pour the remaining sauce into a gravy boat. Serve each person a piece of chicken with the pasta and lots of freshly grated cheese; pour on extra sauce.

Serves 4

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Savoring Rhode Island‚ Johnston, RI 02919


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