Chicken and Tomato Stew with Arugula and Cannellini

Ingredients

2 Teaspoons Lemon Juice

2 Teaspoons Sherry Vinegar

1 Tablespoon White Wine

⅛ Teaspoon Red Pepper Flakes

⅛ Teaspoon Ground Black Pepper

⅛ Teaspoon Kosher Salt

4 Skinless, Boneless Chicken Breast Halves – Cubed

2 Cups Dried Penne Pasta

¼ Cup Extra Virgin Olive Oil, Divided

1 Clove Garlic, Minced

1 Cup White Wine

1 Tablespoon Sherry Vinegar

1 (14.5 Ounce) Can Diced Tomatoes

2 (15 Ounce) Cans Cannellini Beans, Rinsed And Drained

½ Cup Torn Fresh Basil

2 Cups Torn Arugula Leaves

⅛ Teaspoon Red Pepper Flakes

Salt And Freshly Ground Black Pepper To Taste

Freshly Grated Romano Cheese

Directions

Step 1 In a medium bowl, stir together 2 teaspoons of lemon juice, 2 teaspoons of sherry vinegar, 1 tablespoon of white wine, 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.

Step 2 Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and set aside.

Step 3 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.

Step 4 Pour in the remaining olive oil, and add the garlic. Cook and stir until fragrant. Mix in 1 cup of white wine, 1 tablespoon of sherry vinegar, tomatoes, and cannellini beans. Stir in the chicken, and reduce heat to low. Cover, and simmer for 15 minutes.

Step 5 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. Serves 4