chicken and tomato stew with arugula and cannellini

Ingredients

• Servings: 4
• 2 teaspoons lemon juice
• 2 teaspoons vinegar
• 1 tablespoon white
• 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
• 1 tablespoon 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a medium bowl, stir together 2 teaspoons of lemon juice, 2 teaspoons of vinegar, 1 tablespoon of white , 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 , 1 tablespoon of 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.