Side Pannel
Chicken Scarparella
Chicken Scarparella
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Italian
Ingredients List
- 1 sm Bunch arugula
- 1/4 c Olive oil or salad oil
- 1 Red bell pepper, julienned
- 2 md Cloves garlic, crushed
- 2 1/2 lb Chicken, cut in serving
- -pieces
- 1 lb Italian sausage links (sweet
- -or hot), cut
- Crosswise in half
- 3/4 lb Fresh mushrooms, sliced
- 1 md Onion, sliced
- 1/4 ts Dried rosemary leaves,
- -crushed
- 1 c Chicken broth
- 1/2 c Dry white wine
- 1 Pkge linguine pasta (8
- -ounces)
- 2 tb All-purpose flour
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.
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.
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