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ENT: Chicken Scarparella




Source of Recipe


"McCall's Magazine", January 1990

* Exported from MasterCook *

Chicken Scarparella

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken, Italian, Wine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small bunch arugula
1/4 cup olive oil or salad oil
1 red bell pepper -- julienned
2 medium garlic cloves -- crushed
2 1/2 pounds chicken -- cut in serving
-- pieces
1 pound Italian sausage links -- (sweet or hot),
-- cut crosswise in half
3/4 pound fresh mushrooms -- sliced
1 medium onion -- sliced
1/4 teaspoon dried rosemary leaves -- crushed
1 cup chicken broth
1/2 cup dry white wine
1 package linguine pasta -- (8 ounces)
2 tablespoons all-purpose flour

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; saute until tender. Add sliced arugula and half the garlic; saute 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; 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.

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.

Makes 6 servings.

Shared by Fred Peters.


Cuisine:
"Italian"

Source:
"McCall's Magazine; January 1990"

S(Recipe from the MC database of):
"Judi Mae Phelps (judimae@earthlink.net)"

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