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Name: Chicken Scarparella
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/2 c Dry white wine; 1/4 c Olive oil or salad oil; 1 Red bell pepper julienned; 3/4 lb Fresh mushrooms sliced; 2 1/2 lb Chicken cut in serving; 1 md Onion sliced; 2 tb All-purpose flour; 2 md cloves garlic crushed; 1 package linguine pasta; 1/4 ts Dried rosemary leaves,; 1 sm bunch arugula; 1 c Chicken broth; 1 lb Italian sausage links Crosswise in half

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INGREDIENTS

1/2 c Dry white wine
1/4 c Olive oil ; or salad oil
1 Red bell pepper ; julienned
3/4 lb Fresh mushrooms ; sliced
2 1/2 lb Chicken ; cut in serving
1 md Onion ; sliced
2 tb All-purpose flour
2 md cloves garlic ; crushed
1 package linguine pasta
1/4 ts Dried rosemary leaves,
1 sm bunch arugula
1 c Chicken broth
1 lb Italian sausage links ; Crosswise in half

Servings

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. [ McCALLS; January 1990 ] Posted by Fred Peters.

NOTES

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Chicken Scarparella

1/2 c Dry white wine
1/4 c Olive oil or salad oil
1 Red bell pepper julienned
3/4 lb Fresh mushrooms sliced
2 1/2 lb Chicken cut in serving
1 md Onion sliced
2 tb All-purpose flour
2 md cloves garlic crushed
1 package linguine pasta
1/4 ts Dried rosemary leaves,
1 sm bunch arugula
1 c Chicken broth
1 lb Italian sausage links Crosswise in half

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.    [ McCALLS; January 1990 ]    Posted by Fred Peters.

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Nutrition

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Serving Size: 1 Serving (481g)
Recipe Makes: 6

Calories: 940
Calories from Fat: 502 (53%)

Amt Per Serving		% DV

	Total Fat 55.7g	74 %
	Saturated Fat 17g	85 %
	Monounsaturated Fat 24.2g
	Polyunsanturated Fat 10g
Cholesterol 251.3mg		77 %
Sodium 889.7mg		31 %
Potassium 1026mg		27 %
Total Carbohydrate 49.1g		14 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 47.9g
Protein 56.2g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 940

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REVIEWS

12points

I've made this dish using various recipes, this one worked particularly well. I substituted fresh spinach for the arugula, I used hot italian sausage instead of sweet.I ommitted the flour rather than thicken the sauce, I also used orechetta pasta instead of the linguini. The flavor is outstanding, the presentation is beautiful, the bright green of the spinach and the bright red julienned pepper really stand out. Will easily feed six happy diners.

14y