Chicken scarpariello
Yield: 6 Servings
Ingredients:
- 1 bn 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
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; 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 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
