Chicken Scarparella

Recipe Cuisine: Italian
Recipe Category: Italian
Recipe Serves: 6

Recipes Ingredients:

1 sm Bunch arugula
3/4 lb Fresh mushrooms, sliced
1/4 c Olive oil or Salad oil
1 md Onion, sliced
1 Red bell pepper, julienned
1/4 ts Dried rosemary leaves,
2 md Cloves garlic, crushed
-crushed
2 1/2 lb Chicken, cut in serving
1 c Chicken broth
-pieces 1/2
c Dry white wine
1 lb Italian Sausage links (sweet
1 Pkge linguine Pasta (8
-or hot), cut
-ounces)
Crosswise in half 2
tb All-purpose flour

Recipe Instructions:

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 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. 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 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. [ McCALL'S; January 1990 ] Posted by Fred Peters.