Chicken and Tomato Stew with Arugula and Cannellini

Chicken and Tomato Stew with Arugula and Cannellini

amanda1432 31

"A hearty tomato and white wine-based stew for cold winter nights. For lovers of the peppery arugula plant!"


50 m servings 507 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 573 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  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.
  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.
  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.
  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.
  • profile image

Your rating



  1. 16 Ratings


This is very flavorful. I added a chopped shallot with the garlic, cooked the pasta in bouillon and added a little chicken broth. We ate the whole thing in one night! Excellent, one of our fa...

Very good! I used navy beans instead of cannellini beans and they worked very well.

Easy to make and obviously low fat. But I really didn't care too much for it. The only change I made was using Dandelion greens instead of Arugula because my market didn't have any. Seemed to...

This js a great recipe and I customized it to be VEGAN. I did make modifications simply because of what I had on hand. Firstly, I had a creamy roasted red/yellow/orange peppper sauce that need...

Very good and easy to make. The leftovers are great the next day tossed over baby Arugula for a cold pasta salad.

This actually turned out to be a pretty tasty dish. Like many of the other reviewers, I tend to doctor recipes (1. because I do not always have what's called for and 2. just because I can.) The...

We didn't like this. My husband ate 2 bowls after we doctored it up but it was still just not something we liked. The flavor he couldn't quite put his finger on that he didn't like was the white...

This was delicious and will become a regular of mine. My boyfriend and I both enjoyed it. I love one pot dishes that are so satisfying. I did change a few things. Cooked pasta in boullion lik...

Yummy. This wasn't much like a stew. I had to add extra liquid just to keep it from being dry.