Chicken scarparella
Yield: 6 servings
Ingredients:
- 1 sm Bunch arugula 3/4 lb Fresh mushrooms sliced
- 1/4 c Olive oil or salad oil 1 md Onion sliced
- 1 Red bell pepper julienned 1/4 ts Dried rosemary leaves
- 2 md Cloves garlic crushed -crushed
- 2 1/2 lb Chicken cut in serving 1 c Chicken broth -pieces 1/2 c Dry white wine
- 1 lb Italian sausage links (sweet 1 Pkge linguine pasta (8
Instructions:
-or hot) cut -ounces) Crosswise in half 2 tb All-purpose flour 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 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. 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 1/4 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.
