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Epicurious

CHICKEN AND SAUSAGE SCARPARIELLO WITH PASTA

I had this dish in an Italian restaurant and fell in love with it. I set out to clone the recipe trying differant versions that were all good but not quite what I was looking for.In fact I couldn't find one recipe that called for pasta. Many authetic Italian dishes don't use a lot of sauce to not take away from the pasta (remember most made the pasta from scratch). This recipe has much more of a sauce, and a thicker one at that then most recipes you will find for Chicken Scarpareillo. I also found that simmering the fried chicken breast in the sauce made a huge differance in the tenderness of the chicken. I also recomend doing all the prep ahead of time before even starting and use wok if you have one and just wash it out in between steps. This is worth the work involved.

3.0

(1)

Recipe information

  • Yield

    4 people

Ingredients

-one and a half pounds of Bonless breast cut into one inch stips
-Once cup of flour
-One cup of Vegetable oil
-1/2 pound of high quality chicken sausage cut length wise into half inch strips
-Two red peppers and one yellow pepper cut into half inch strips
-Two large onions halved and
sliced into strips
-Four to five cherry peppers seeded and finely diced
-two shallots finely diced
-Eight cloves of garlic sliced very thin
-Two cups of freshly chopped parley or one cup of dried parsley
-3/4 cups of white wine
-One and 1/2 cups of chicken broth
-One pound of penne pasta or bow ties
Roux
1/4 cup of butter melted
One cup of flour

Preparation

  1. -Heat the oil in a large frying pan and dredge the chicken breast and set asside. when the oil is hot but not smoking add half of the chicken breast strips and cook until tender turning once (about four to five minutes). Remove with a slotted spoon and repeat with the remaining chicken breast strips. -Pour all but one tablespoon of the oil off of the frying pan(wipe any oil that runs off the edge of the pan) and heat the sausage until heated thoroughly but not browned and set asside with the chicken. -In another Large frying pan (I myself prefer a wok) Add two tablespoons of olive oil -Sautee the Shallots until tender about two minutes. Add the Garlic and and sautee an additional two minutes. Add the peppers, cherry peppers, and onion and Sautee until tender stirring often (about seven minutes) -Boil six cups of water and cook pasta until aldente. Drain in a colander, rince with cold water and set asside -Add the white wine and chicken broth to the peppers. and bring to a boil for four minutes.

    • in a small frying pan melt the butter on low heat and add the flour to the butter mixing well. Cook on low for five minutes. -Add the Roux in small amounts to the Scarparelli and stir until dissolved and the sauce thickens. Add more roux as desired until you have the thickness you want for the sauce.discard any unused roux -Add the chicken, sausage, and the parsley to the sauce mix and simmer on low for six minutes. -Pour the entire mixture over the pasta in large caserol dish

    From here you can serve immiedietly. For later serving just heat in the oven at 350 degrees for 30-45 minutes

TagsItalianEuropeanChickenPoultryPastaPorkMeatSaute
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