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Chicken and Tomato Stew with Arugula and Cannellini

SUBMITTED BY: amanda1432

"A hearty tomato and white wine-based stew for cold winter nights. For lovers of the peppery arugula plant!"
RECIPE RATING:
The reviewer gave this recipe 6 stars. This recipe average a 4.7 star rating.
Read Reviews (5)
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

  1. 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.
  2. Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and set aside.
  3. 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.
  4. 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.
  5. 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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2005 by KPIETROWSKI
This is very flavorful. I added a chopped shallot with the garlic, cooked the pasta in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2005 by DECAR48
Very good! I used navy beans instead of cannellini beans and they worked very well. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2005 by CJ01082
Easy to make and obviously low fat. But I really didn't care too much for it. The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2006 by Cathy S.
Very good and easy to make. The leftovers are great the next day tossed over baby Arugula for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2008 by djbakanowsky
I really liked this recipe as written but found that it needed a little additional salt. The... MORE


 
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Recipe Submitter:

amanda1432
Cooking Level: Expert
Home Town: Hopewell Junction, New York, USA
Living In: Baltimore, Maryland, USA
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Nutritional Information
Chicken and Tomato Stew with Arugula and Cannellini

Servings Per Recipe: 4

Amount Per Serving

Calories: 498

  • Total Fat: 18.6g
  • Cholesterol: 38mg
  • Sodium: 670mg
  • Total Carbs: 46.5g
  •     Dietary Fiber: 6.6g
  • Protein: 24g

VIEW DETAILED NUTRITION

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