Ingredients
- 1 sm bunc arugula
- 1/4 c. extra virgin olive oil or possibly salad oil
- 1 x red bell pepper, julienned
- 2 med clove garlic, crushed
- 2 1/2 lb chicken, cut in serving
- 1 lb Italian sausage links, (sweet, or possibly warm), cut crosswise in half
- 3/4 lb fresh mushrooms, sliced
- 1 med onion, sliced
- 1/4 tsp dry rosemary leaves, crushed
- 1 c. chicken broth
- 1/2 c. dry white wine
- 1 x pkge linguine pasta, (8, ounces)
- 2 Tbsp. all-purpose flour
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Chicken Scarparella
Servings: 6
Directions
- 1. Rinse arugula well, pat dry. Reserve half of the arugula for garnish; throw away tough stems from remainder. Thinly slice the prepared arugula and set aside.
- 2. In a large skillet, heat 2 Tbsp. oil over medium-high heat. Add in red pepper; sauteeuntil tender. Add in sliced arugula and half the garlic; sauteeuntil arugula is wilted. Transfer vegetables and pan drippings to a bowl.
- 3. In the same skillet, heat remaining oil. Add in chicken and sausage in batches; brown on all sides, removing pcs to a plate as they brown. Throw away all but 2 Tbsp. drippings from pan. To warm drippings in pan add in mushrooms, onion and remaining garlic; sauteeuntil tender. Return chicken and sausage to skillet. Add in 1/2 tsp. salt, the rosemary, 1/8 tsp. pepper, the broth and wine. Bring to a boil; lower heat and simmer, covered, till chicken is tender, about 25 min.
- 4. Meanwhile prepare linguine as package label directs. Drain; return to pan.
- Add in red pepper mix; heat through. Toss to combine. Cover and keep hot.
- 5. Remove chicken and sausage from skillet; arrange on hot serving platter.
- Skim fat from mix in skillet. In a small glass measure, mix flour with 1/4 c. water till blended. Stir into liquid in skillet. Bring to boiling, stirring constantly; boil for 1 minute, stirring, till mix thickens.
- Spoon sauce over chicken and sausage. Arrange pasta on platter with chicken.
- Garnish with remaining arugula.
- Makes 6 servings.
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