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Chicken and Tomato Stew with Arugula and Cannellini

Chicken and Tomato Stew with Arugula and Cannellini Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 507
Total Fat 18.6g
Saturated Fat 3.8g
Cholesterol 38mg
Sodium 670mg
Total Carbohydrate 47.3g
Dietary Fiber 6.4g
Sugars 4.7g
Protein 24g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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