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Chicken Scarparella















Trans-fat Free, Good source of fiber


1 bunch arugula (roquette)
¼ cup olive oil
or salad oil
1 each sweet red bell peppers
2 cloves garlic
2 ½ pounds chicken
cut in serving pieces
1 pound italian sausage
links, sweet or hot, cut crosswise in half
¾ pound mushrooms
fresh, sliced
1 each onions
medium, sliced
¼ teaspoon rosemary leaves
dried, crushed
1 cup chicken broth
½ cup white wine
8 ounces pasta, linguine
2 tablespoons 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 tablespoons oil over medium-high Add red pepper; sauté until tender. Add sliced arugula and half the garlic; sauté 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 tablespoons drippings from pan. To hot drippings in pan add mushrooms, onion and remaining garlic; sauté until tender. Return chicken and sausage to skillet. Add ½ teaspoon salt, the rosemary, ⅛ teaspoon 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 ¼ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 63035% of calories from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 227mg 9%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 11%
Sugars g
Protein 126g
Vitamin A 14% Vitamin C 48%
Calcium 5% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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