Ingredients:
1 small bunch arugula
1/4 cup olive oil or salad oil
1 red bell pepper, julienned
2 medium cloves garlic, crushed
2 1/2 lb chicken, cut in serving pieces
1 lb italian sausage links (sweet or hot, ), cut
1 crosswise in half
3/4 lb fresh mushrooms, sliced
1 medium onion, sliced
1/4 tsp dried rosemary leaves, crushed
1 cup chicken broth
1/2 cup dry white wine
1 pkge linguine pasta (8 ounces)
2 tbsp all-purpose flour
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.
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)
Chicken Scarparella Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
