Ingredients
- Yield: 6 Servings
- Ingredients
- 1 bunch arugula; small
- 1/4 c olive oil
- 1 bell pepper, red; julienned
- 2 garlic clove; crushed
- 2 1/2 lb chicken; cut up
- 1 lb italian sausage; cut crosswise
- 3/4 lb mushroom; sliced
- 1 md onion; sliced
- 1/4 ts rosemary, dried; crushed
- 1 c chicken broth
- 1/2 c wine, white, dry
- 8 oz linguine
- 2 tb flour
Directions
Instructions
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; saute until tender. Add sliced arugula and half the garlic; saute 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 1/2 teaspoon salt, the rosemary, 1/8 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 1/4 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.
McCALL'S magazine, January 1990
per Fred Peters
Print this recipe
Submitted 6/13/05.
Source: McCALL'S magazine, January 1990
Submitted By: Meryl
merstarunicorn11@hotmail.com
Chicken Scarpariello