Chicken Scarparella

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• Categories
• Chicken
• Italian
• Meat: Poultry
• Pasta

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 Add red pepper; sauté until tender.

Add sliced arugula and half the garlic; sauté 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; sauté 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 for 1 minute, stirring, until mixture thickens.

Spoon sauce over chicken and sausage. Arrange pasta on platter with chicken.

Garnish with remaining arugula.