Title: Chicken Scarparella
Categories: Italian Poultry
Yield: 6 Servings

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

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.

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