Recipe

Chicken And Tomato Stew With Arugula And Cannellini Recipe

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Ingredients

Directions

Step #1 In a medium bowl, 1/8 tsp of red pepper flakes, stir this together 2 tsps of lemon juice, 2 tsps of sherry vinegar, 1 tbsp of white wine, & 1/8 tsp of salt.
Step #2 Add the chicken cubes, & stir this to coat.
Step #3 Set aside to marinate for at least 20 mins.
Step #4 Bring a pot of lightly salted water to a boil.
Step #5 Add the pasta, & cook this until tender, about 8 mins.
Step #6 Drain, & set aside.
Step #7 Heat 1 tbsp of olive oil in a Dutch oven or deep skillet over medium-high heat.
Step #8 Add the chicken, stirring every once in awhile, until browned, & cook, about 5 mins.
Step #9 Remove from the pan, & set aside.
Step #10 Pour in the remaining olive oil, & add the garlic.
Step #11 Cook & stir until fragrant.
Step #12 Mix in 1 c of white wine, tomatoes, 1 tbsp of sherry vinegar, & cannellini beans.
Step #13 Stir in the chicken, & reduce heat to low.
Step #14 Cover, & let simmer for 15 mins.
Step #15 Stir in the pasta, arugula, basil, & red pepper flakes.
Step #16 Cover, & turn off heat.
Step #17 Let sit until the arugula & basil have wilted, about 5 mins.
Step #18 Spice up with salt & pepper.
Step #19 Ladle into serving bowls, & top this with Romano cheese to serve.
Step #20 .
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