Cooking Recipe Chicken Scarparella
Recipe Ingredients
Directions
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.