<div class="recipeIngredients">Three-Finger Cavatelli with Pulled Amish Chicken, Savory Pesto Broth and Pine Nuts</div>

Cavatelli

1 pound low-fat ricotta cheese

⅛ teaspoon nutmeg

1 egg yolk

1 teaspoon salt

½ teaspoon black pepper

1 cup all-purpose flour

Pulled chicken

¼ cup olive oil

2 boneless, skinless chicken breasts (4 ounces each) diced into medium pieces

Salt and pepper to taste

16 ounces chicken stock

3 tablespoons toasted pine nuts, divided

4 tablespoons basil pesto

2 tablespoons butter

Juice of ½ lemon

½ teaspoon salt

½ teaspoon pepper

1 tablespoon shaved parmesan cheese

For the pasta: In a large bowl, mix by hand the ricotta cheese, yolk, nutmeg, salt and black pepper. Fold in the flour until a single mass is formed. The dough will be slightly sticky. All of the flour may not incorporate.

Remove from bowl, cover with plastic wrap and refrigerate for 20 minutes. Cut dough in quarters and dust with flour. Roll each quarter into logs. Cut into 3-inch pieces, and then roll, with your middle three fingers, into little snakes; set aside.

For the chicken: In a small saute pan, heat the olive oil and add chicken breasts. Lightly season with salt and pepper. Cook until lightly brown. Add chicken stock and bring to a simmer.

Place 16 ounces of the pasta in boiling, salted water and cook about 2 to 3 minutes until all the pasta floats to the top. (Wrap remaining pasta and refrigerate for another day.)

Drain pasta and add it to the chicken pan along with 2 tablespoons toasted pine nuts, pesto, butter, lemon juice, salt and pepper; bring to a boil for 15-20 seconds.

To serve: Spoon pasta and chicken in the center of a plate. Spoon addition sauce over and around the pasta and chicken. Garnish with parmesan cheese and remaining pine nuts.

Serves four (restaurant-sized portions).

Chef Mychael Bonner, Saranello, Wheeling