Chicken and Tomato Stew with Arugula and Cannellini Recipe

Ingredients
<br>- 2 teaspoons lemon juice
<br>- 2 teaspoons sherry vinegar
<br>- 1 tablespoon white wine
<br>- ⅛ teaspoon red pepper flakes
<br>- ⅛ teaspoon ground black pepper
<br>- ⅛ teaspoon salt
<br>- 2  skinless, boneless chicken breast halves - cubed
<br>- 2 cups dried penne pasta
<br>- ¼ cup extra virgin olive oil, divided
<br>- 1 clove garlic, chopped
<br>- 1 cup white wine
<br>- 1 tablespoon sherry vinegar
<br>- 1 (14.5 ounce) can diced tomatoes
<br>- 1 (15 ounce) can cannellini beans, rinsed and drained
<br>- ½ cup torn fresh basil
<br>- 2 cups torn arugula leaves
<br>- ⅛ teaspoon red pepper flakes
<br>- salt and freshly ground black pepper to taste
<br>- freshly grated Romano cheese
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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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Ingredients
- 2 teaspoons lemon juice
- 2 teaspoons sherry vinegar
- 1 tablespoon white wine
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon salt
- 2 skinless, boneless chicken breast halves - cubed
- 2 cups dried penne pasta
- ¼ 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
- ½ cup torn fresh basil
- 2 cups torn arugula leaves
- ⅛ teaspoon red pepper flakes
- salt and freshly ground black pepper to taste
- freshly grated Romano cheese

Directions
step 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.
step 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.
step 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.
step 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.
step 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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