MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Scarparella
 Categories: Italian, Chicken
      Yield: 6 servings
 
      1 bn Arugula
    1/4 c  Olive oil or salad oil
      1    Red bell pepper; julienned
      2 cl Garlic; crushed
  2 1/2 lb Chicken; cut in serving
           -pieces
      1 lb Italian sausage links (sweet
           -or hot); cut
           -rosswise 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
      8 oz Pkg linguine pasta
      2 tb All-purpose 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 tb 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.
  
  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 tb 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 ts salt,
  the rosemary, 1/8 ts 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 for 1
  minute, stirring, until mixture thickens.  Spoon sauce over chicken
  and sausage.  Arrange pasta on platter with chicken.  Garnish with
  remaining arugula.
  
  Recipe by McCall's, January 1990
  
  Posted by: Fred Peters.
 
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