Spicy Chicken Rustica On Ravioli And Arugula Recipes

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SPICY CHICKEN RUSTICA ON RAVIOLI AND ARUGULA



Spicy Chicken Rustica on Ravioli and Arugula image

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

6 tablespoons olive oil
1 large onion, thin strips
1 red bell pepper, chopped
3 large garlic cloves, minced
3 boneless skinless chicken breasts (cut into bite size pieces)
1/3 cup sun-dried tomato, chopped
1 (26 ounce) jar tomato sauce (spicy tomato and basil if available)
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1/4 cup fresh basil, chopped
1 (25 ounce) package frozen cheese ravioli
8 cups arugula leaves (loose packed, more or less depending on availability) or 8 cups spinach leaves (loose packed, more or less depending on availability)

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

CHICKEN RUSTICA OVER POLENTA



Chicken Rustica over Polenta image

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

6 slices bacon
12 skinless chicken thighs, bone-in (about 1.5 lbs)
salt and pepper
1 tablespoon all-purpose flour, for dusting
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
2 (14 ounce) cans crushed tomatoes
2 teaspoons oregano
1/2 cup dry red wine
1/2 cup chopped fresh parsley
1/2 cup kalamata olive, pitted and sliced
1 (14 ounce) can cannellini beans, drained
3 1/2 cups water
1/2 teaspoon salt
3/4 cup cornmeal
1/2 cup grated imported parmesan cheese
fresh parsley, for garnish

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.

CROCK POT CHICKEN RUSTICA



Crock Pot Chicken Rustica image

Make and share this Crock Pot Chicken Rustica recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 -1 1/2 lb boneless chicken breast, cut in 1-inch strips
1 tablespoon crumbled cooked bacon
1 (14 1/2 ounce) can diced tomatoes, drained
1 (15 ounce) can artichoke hearts, quartered
1 (4 ounce) can sliced mushrooms, drained
1 (1 ounce) packet dry chicken gravy mix
1/4 cup dry red wine
2 tablespoons Dijon mustard

Steps:

  • Combine all ingredients in a 3 1/2-quart or larger slow cooker; stir to combine.
  • Cover and cook on low 6 to 8 hours.
  • Serve over pasta or rice.

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