Photo: Kevin McCutcheon
Chicken and Tomato Stew with Arugula and Cannellini
19 ingredients
20 min + 30 min
4 servings
openrecipes
"A hearty tomato and white wine-based stew for cold winter nights. For lovers of the peppery arugula plant!"
Estimated Nutrition (whole recipe, rough)
703
Calories
49g
Protein
29g
Fat
58g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons lemon juice
- 2 teaspoons sherry vinegar
- 1 tablespoon white wine
- 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 wine
- 1 tablespoon sherry 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes