Chicken and Tomato Stew with Arugula and Cannellini So Tasty

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Chicken and Tomato Stew with Arugula and Cannellini

A hearty tomato and white wine-based stew for bloodless winter nights. For fans of the peppery arugula plant!

Ingredients :

  • 2 teaspoons lemon juice
  • 2 teaspoons sherry vinegar
  • 1 tablespoon white wine
  • ⅛ teaspoon red pepper flakes
  • ⅛ teaspoon floor black pepper
  • ⅛ teaspoon salt
  • 2 skinless, boneless bird breast halves - cubed
  • 2 cups dried penne pasta
  • ¼ cup greater 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 tired
  • ½ cup torn fresh basil
  • 2 cups torn arugula leaves
  • ⅛ teaspoon purple pepper flakes
  • salt and freshly ground black pepper to taste
  • freshly grated Romano cheese

Instructions :

Prep : 20M Cook : 4M Ready in : 50M

Notes :

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