Cooking Recipe Chicken Scarpariello
Recipe Ingredients
Directions
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