Chicken Cavatelli With Fontinella Recipe

• 1/4 c. Extra virgin olive oil
• 2 1/2 lb Chicken, cut into 8 pcs, (2" thick)
• 1 lrg White onion, minced
• 2 cl Garlic, crushed
• 3 1/2 c. Chicken broth or possibly stock
• 1 can 15-ounce. tomato puree
• 1 pkt 16-ounce. cavatelli pasta
• 1 tsp Brown sugar
• 2 tsp Salt
• 1/4 tsp Pepper
• 1 1/2 tsp Dry oregano, crushed be- tween palms
• 1 tsp Dry rosemary, crushed be- tween palms
• 1 x Bay leaf
• 1 c. Fontinella cheese, 4-ounce., grated

Directions