SPICY CHICKEN RUSTICA ON RAVIOLI AND ARUGULA
Just made that name up.... This was super flavorful and simple to make. We were fighting over the last serving at lunch the next day. This was one of those "here's what I have, so what can I make?" I think I would have added some black olives if I'd had them but that's the ONLY thing I would change for our taste. I used Classico's Spicy Tomato and Basil Pasta sauce (my very favorite in a jar). I also add a dash of cayenne which is not included in the ingredients listed. Cooking the arugula takes a lot of the bitterness out but adds a "nutty" flavor to this dish. You can use spinach in replace of the arugula if arugula is unavailable.
Provided by sassafrasnanc
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- At medium high heat, saute onion, peppers and garlic in 4 Tbsps. of the olive oil until slightly tender. Add chicken pieces. Saute until chicken is no longer pink. Add sundried tomatoes and saute for 2 minutes longer. Turn temperature down to medium low. Add tomato sauce, salt, black pepper. Simmer for 10 minutes so that flavors blend well. Add fresh basil last 2 minutes of simmering.
- Cook ravioli as per instructions on the package.
- Heat saute (fry) pan to high and take off of the fire. Pour last 2 tablespoons of olive oil into the pan after it has a cooled for a minute. Add the arugula and stir until slightly cooked (to prevent over cooking like spinach).
- Serve the sauce over ravioli with a few "piles" of Argula around the outside for a decorative look -- .A fresh basil leaf on top is a nice touch.
Nutrition Facts : Calories 386, Fat 22.3, SaturatedFat 3.2, Cholesterol 51.3, Sodium 1429.1, Carbohydrate 24.3, Fiber 5.3, Sugar 13.3, Protein 25.4
RAVIOLI WITH ARUGULA, TOMATOES AND PANCETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain.
- In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.
CHICKEN CUTLETS WITH SPICY ARUGULA
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put a chicken cutlet between 2 pieces of plastic wrap and, using a rolling pin or the flat side of a meat mallet, pound it out about 1/4 inch thick. Season all over with some salt and pepper. Repeat with the remaining 3 cutlets.
- Whisk the eggs in a large shallow bowl. Spread the panko in another large shallow bowl and stir in the grated Parmesan, Italian seasoning and basil. Have a large tray ready nearby. Dip a cutlet in the egg to coat all over, letting the excess drip off, and then press both sides into the panko, coating well. Set aside on the tray and repeat with the remaining 3 cutlets. Refrigerate the cutlets for 20 minutes.
- Set a large skillet over medium-high heat, add some canola oil and heat until hot (you can check by dropping in a little bit of the panko mixture; it should sizzle). Add 2 chicken cutlets and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other sides are golden brown and the chicken is cooked through, about 2 more minutes. Transfer each cutlet to a dinner plate.
- Carefully pour out and discard any remaining oil and crumbs in the skillet. Heat some more canola oil and cook the 2 remaining chicken cutlets. Top each cutlet with some Spicy Arugula and Parmesan shavings. Put a lemon wedge on each plate and serve.
- Put the lemon juice, shallots, Dijon mustard and some salt and pepper in a small bowl. Slowly whisk in the olive oil. Taste and adjust the seasoning as needed.
- Put the arugula in another bowl. Drizzle some of the dressing around the sides of the bowl. Toss to lightly coat the arugula; taste and season with additional salt and pepper if needed.
CHICKEN RUSTICA OVER POLENTA
I started with a recipe for Chicken Cacciatore and made several modifications to include polenta and cannellini beans - both hot trends in Italian cooking. The juicy chicken thighs simmer in a tomato sauce, and are then spooned over creamy polenta for a robust and flavorful meal.
Provided by CookinDiva
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Instructions: Brown bacon in large deep pan. Remove bacon, leaving 1-2 T. drippings in pan.
- Dust chicken pieces with flour, salt and pepper. Brown chicken pieces 4 minutes each side in bacon fat; remove to platter when browned both sides.
- Make sauce: Heat oil, add chopped onion; sauté over low heat 6-8 minutes. Add garlic, sauté 2 more minutes.
- Add all other sauce ingredients and mix. Add bacon and browned chicken pieces; gently simmer 30 minutes.
- Add drained beans and simmer 10 more minutes. During this last 10 minutes, make polenta.
- Polenta: combine water and salt in a large glass microwave-safe bowl; whisk in cornmeal. Cover and microwave on HIGH 4 minutes; stir. Uncover and microwave 2 minutes; stir. Microwave 2 more minutes; stir in Parmesan cheese; sprinkle with parsley.
- To serve, spoon polenta in a bowl, then top with chicken and plenty of the chunky sauce. Garnish with parsley.
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