Chicken Scarpariello is a vibrant, one-pan meal that captures the essence of Italian-American cooking. This dish combines tender chicken pieces and savory Italian sausage with crisp bell peppers, onions, and mushrooms, all simmered in a rich sauce of white wine and broth. The addition of fresh garlic and dried rosemary provides an aromatic depth, while the acidity of the wine balances the richness of the meat. It is a hearty, comforting dish perfect for family dinners or casual gatherings. Serve it over linguine or with crusty bread to soak up the flavorful sauce. It&# 226;ÂÂs straightforward to prepare yet delivers restaurant-quality taste, making it a reliable favorite for weeknight cooking when you want something special without the fuss.
Chicken Scarpariello
Description
Chicken Scarpariello is a vibrant, one-pan meal that captures the essence of Italian-American cooking. This dish combines tender chicken pieces and savory Italian sausage with crisp bell peppers, onions, and mushrooms, all simmered in a rich sauce of white wine and broth. The addition of fresh garlic and dried rosemary provides an aromatic depth, while the acidity of the wine balances the richness of the meat. It is a hearty, comforting dish perfect for family dinners or casual gatherings. Serve it over linguine or with crusty bread to soak up the flavorful sauce. It&# 226;ÂÂs straightforward to prepare yet delivers restaurant-quality taste, making it a reliable favorite for weeknight cooking when you want something special without the fuss.Ingredients
Directions
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Rinse the arugula well and pat it dry. Reserve half of the arugula for garnish and discard any tough stems from the remainder.
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Thinly slice the prepared arugula and set aside.
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In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
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Add the julienned red pepper and sauté until tender.
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Add the sliced arugula and half of the crushed garlic; sauté until the arugula is wilted.
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Transfer the vegetable mixture and pan drippings to a bowl and set aside.
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In the same skillet, heat the remaining olive oil over medium-high heat.
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Add the chicken and sausage in batches, browning on all sides. Remove pieces to a plate as they brown.
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Discard all but 2 tablespoons of the fat from the pan.
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To the hot drippings, add sliced mushrooms, sliced onion, and the remaining garlic; sauté until tender.
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Return the browned chicken and sausage to the skillet.
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Add 1/2 teaspoon salt, dried rosemary, 1/8 teaspoon pepper, chicken broth, and white wine.
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Bring to a boil, then lower heat and simmer, covered, until the chicken is tender, about 25 minutes.
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Meanwhile, prepare linguine according to package directions. Drain and return to the pan.
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Add the reserved red pepper and arugula mixture to the linguine; heat through.
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Toss to combine, cover, and keep warm.
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Remove the chicken and sausage from the skillet and arrange on a warm serving platter.
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Skim excess fat from the sauce remaining in the skillet.
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In a small glass measure, mix flour with 1/4 cup water until smooth and blended.
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Stir the flour mixture into the liquid in the skillet.
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Bring to a boil, stirring constantly, and boil for 1 minute until the sauce thickens.
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Spoon the thickened sauce over the chicken and sausage.
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Arrange the pasta on the platter alongside the chicken.
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Garnish with the remaining reserved arugula.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1155.6kcal
- % Daily Value *
- Total Fat 70.7g109%
- Saturated Fat 18.6g93%
- Cholesterol 305.9mg102%
- Sodium 1029.3mg43%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 0.6g3%
- Sugars 1.7g
- Protein 105.2g211%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
