Chicken scarparella

6 servings

Ingredients

Quantity Ingredient
1 small Bunch arugula
¼ cup Olive oil or salad oil
1 Red bell pepper, julienned
2 mediums Cloves garlic, crushed
2½ pounds Chicken, cut in serving pieces
1 pounds Italian sausage links (sweet or hot), cut
Crosswise in half
¾ pounds Fresh mushrooms, sliced
1 medium Onion, sliced
¼ teaspoon Dried rosemary leaves, crushed
1 cup Chicken broth
½ cup Dry white wine
1 Pkge linguine pasta (8 ounces)
2 tablespoons 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 ½ teaspoon salt, the rosemary, ⅛ 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 ¼ 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.

Related recipes