Chicken Scarpariellochicken, italian 1 bunch arugula; small 1/4 cup olive oil 1 bell pepper, red; julienned 2 garlic clove; crushed 2 1/2 lb chicken; cut up 1 lb italian sausage; cut crosswise 3/4 lb mushroom; sliced 1 medium onion; sliced 1/4 teaspoon rosemary, dried; crushed 1 cup chicken broth 1/2 cup wine, white, dry 8 oz linguine 2 tablespoon 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; saut‚ until tender. Add sliced arugula and half the garlic; saut‚ 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; saut‚ 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 1 minute, stirring, until mixture thickens. Spoon sauce over chicken and sausage. Arrange pasta on platter with chicken. Garnish with remaining arugula. McCALL'S magazine, January 1990 per Fred Peters |
