Chicken scarpariello
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chicken scarpariello
  Chicken    Italian  
Last updated 6/12/2012 12:49:47 AM. Recipe ID 11210. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Chicken scarpariello
 Categories: Italian, Chicken
      Yield: 6 Servings
      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
    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
  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; sauté until tender. Add sliced arugula and half the
  garlic; sauté 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; sauté 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
  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

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 11210 (Apr 03, 2005)

[an error occurred while processing this directive]