Chicken scarpariello
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Arugula; small |
| ¼ | cup | Olive oil |
| 1 | Bell pepper, red; julienned | |
| 2 | 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 |
| McCALL'S magazine, January 1990 | ||
| per Fred Peters | ||
Directions
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.