1. Recipes

How to Make Chicken and Tomato Stew with Arugula and Cannellini - A Step-by-Step Guide

Chicken and tomato stew with arugula and cannellini is a delicious and hearty dish that is perfect for a comforting family meal or when entertaining guests. This dish is packed full of flavor and boasts a colorful array of ingredients that will leave your taste buds tingling.

The combination of tender chicken, juicy tomatoes, peppery arugula, and creamy cannellini beans creates a harmonious blend of textures and flavors that is simply irresistible. This stew is wonderfully comforting ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.

    • Nutrition

    507 cal.

    • Total Fat: 19g
    • Saturated Fat: 4g
    • Cholesterol: 38mg
    • Sodium: 573mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 24g
    • Vitamin C: 12mg
    • Calcium: 192mg
    • Iron: 6mg
    • Potassium: 389mg

    Categories

    Chicken recipes
    Arugula recipes