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Chicken and Tomato Stew with Arugula and Cannellini recipe |
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4 servings
Ingredients:
2 teaspoons lemon juice2 teaspoons sherry vinegar1 tablespoon white wine1/8 teaspoon red pepper flakes1/8 teaspoon ground black pepper1/8 teaspoon salt2 skinless, boneless chicken breast halves - cubed 2 cups dried penne pasta1/4 cup extra virgin olive oil, divided1 clove garlic, chopped1 cup white wine1 tablespoon sherry vinegar1 (14.5 ounce) can diced tomatoes1 (15 ounce) can cannellini beans, rinsed and drained1/2 cup torn fresh basil2 cups torn arugula leaves1/8 teaspoon red pepper flakessalt and freshly ground black pepper to tastefreshly grated Romano cheese
Instructions:
In a medium bowl, stir together 2 teaspoons of lemon juice, 2 teaspoons of sherry vinegar, 1 tablespoon of white wine, 1/8 teaspoon of red pepper flakes, and 1/8 teaspoon of salt.Add the chicken cubes, and stir to coat.Set aside to marinate for at least 20 minutes.Bring a pot of lightly salted water to a boil.Add the pasta, and cook until tender, about 8 minutes.Drain, and set aside.Heat 1 tablespoon of olive oil in a Dutch oven or deep skillet over medium-high heat.Add the chicken, and cook, stirring occasionally, until browned, about 5 minutes.Remove from the pan, and set aside.Pour in the remaining olive oil, and add the garlic.Cook and stir until fragrant.Mix in 1 cup of white wine, 1 tablespoon of sherry vinegar, tomatoes, and cannellini beans.Stir in the chicken, and reduce heat to low.Cover, and simmer for 15 minutes.Stir in the pasta, basil, arugula, and red pepper flakes.Cover, and turn off heat.Let sit until the arugula and basil have wilted, about 5 minutes.Season with salt and pepper. Ladle into serving bowls, and top with Romano cheese to serve.
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