CHICKEN AND TOMATO STEW WITH ARUGULA AND CANNELLINI

CHICKEN AND TOMATO STEW WITH ARUGULA AND CANNELLINI image

Yield 4 servings

Number Of Ingredients 14

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2 tsp lemon juice
2 tsp sherry vinegar
1 tbl white wine
1/8 tsp pepper
2 cubed skinless,boneless breast halves
2 cups penne
1/4 cup evoo, divided
1 clove garlic, chopped
1 cup white wine
1 tbl sherry vinegar
1 14.5 oz can cannellini, rinsed and drained
1/2 cup torn fresh basil
2 cups torn arugula leaves
salt and pepper to taste

Steps:

in medium bowl, stir together 2 tsp lemon juice, 2 tsp sherry vinegar, 1 tbl white wine add chicken cubes, stir to coat, marinate 20 minutes bring pot of water to a boil, add pasta, cook until tender-about 8 minutes-drain, set aside heat 1 tbl olive oil in dutch oven over medium-high heat add chicken, cook, stirring occasion until browned-about 5 minutes remove from pan, set aside pour in remaining olive oil, add garlic-cook until fragrant mix in 1 cup white wine, 1 tbl sherry vinegar, tomatoes,cannellini beans stir in the chicken, reduce heat to low cover, simmer for 15 miutes stir in pasta, basil, arugula. cover, turn off heat let sit until arugula and basil have wilted-about 5 minutes season with salt and pepper ladle into bowls and serve