chicken and tomato stew with arugula
Recipes
Soups & Salads
Chicken and Tomato Stew with Arugula
A Tuscan-style chicken stew with white beans, fresh arugula, and rich tomato sauce. The arugula adds a peppery bite, balancing the sweetness of tomatoes and creamy beans.
Ingredients
- 2 teaspoons lemon juice
- 2 teaspoons sherry vinegar 1 tablespoon white wine
- 1/8 teaspoon red pepper flakes 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 2 skinless, boneless chicken breast halves - cubed
- 2 cups dried penne pasta 1/4 cup extra virgin olive oil, divided
- 1 clove garlic, chopped 1 cup white wine
- 1 tablespoon sherry vinegar
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1/2 cup torn fresh basil
- 2 cups torn arugula leaves
- 1/8 teaspoon red pepper flakes salt and freshly ground black pepper to taste
- freshly grated romano cheese
Directions
- 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.
