Chicken scarparella
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Bunch arugula |
| ¼ | cup | Olive oil or salad oil |
| 1 | Red bell pepper, julienned | |
| 2 | mediums | Cloves garlic, crushed |
| 2½ | pounds | Chicken, cut in serving pieces |
| 1 | pounds | Italian sausage links (sweet or hot), cut |
| Crosswise in half | ||
| ¾ | pounds | Fresh mushrooms, sliced |
| 1 | medium | Onion, sliced |
| ¼ | teaspoon | Dried rosemary leaves, crushed |
| 1 | cup | Chicken broth |
| ½ | cup | Dry white wine |
| 1 | Pkge linguine pasta (8 ounces) | |
| 2 | tablespoons | All-purpose flour |
Directions
1. Rinse arugula well, pat dry. Reserve half of the arugula for garnish; discard tough stems from remainder. Thinly slice the prepared arugula and set aside. 2. In a large skillet, heat 2 tablespoons oil over medium-high heat.
Add red pepper; saute until tender. Add sliced arugula and half the garlic; saute until arugula is wilted. Transfer vegetables and pan drippings to a bowl.
3. In the same skillet, heat remaining oil. Add chicken and sausage in batches; brown on all sides, removing pieces to a plate as they brown. Discard all but 2 tablespoons drippings from pan. To hot drippings in pan add mushrooms, onion and remaining garlic; saute until tender. Return chicken and sausage to skillet. Add ½ teaspoon salt, the rosemary, ⅛ teaspoon pepper, the broth and wine.
Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes.
4. Meanwhile prepare linguine as package label directs. Drain; return to pan. Add red pepper mixture; heat through. Toss to combine. Cover and keep warm.
5. Remove chicken and sausage from skillet; arrange on warm serving platter. Skim fat from mixture in skillet. In a small glass measure, mix flour with ¼ cup water until blended. Stir into liquid in skillet. Bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens. Spoon sauce over chicken and sausage. Arrange pasta on platter with chicken. Garnish with remaining arugula.
Makes 6 servings.
[ McCALL'S; January 1990 ]
Posted by Fred Peters.