Chicken scarpariello

Yield: 6 Servings

Measure Ingredient
1 bunch Arugula; small
¼ cup Olive oil
1 \N Bell pepper, red; julienned
2 \N Garlic clove; crushed
2½ pounds Chicken; cut up
1 pounds Italian sausage; cut crosswise
¾ pounds Mushroom; sliced
1 medium Onion; sliced
¼ teaspoon Rosemary, dried; crushed
1 cup Chicken broth
½ cup Wine, white, dry
8 ounces Linguine
2 tablespoons Flour
\N \N McCALL'S magazine, January 1990
\N \N per Fred Peters

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.

In a large skillet, heat 2 tablespoons oil over medium-high heat. Add red pepper; saut‚ until tender. Add sliced arugula and half the garlic; saut‚ until arugula is wilted. Transfer vegetables and pan drippings to a bowl.

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; saut‚ 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.

Meanwhile prepare linguine as package label directs. Drain; return to pan. Add red pepper mixture; heat through. Toss to combine. Cover and keep warm.

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 1 minute, stirring, until mixture thickens. Spoon sauce over chicken and sausage. Arrange pasta on platter with chicken. Garnish with remaining arugula.

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