Recipe title decorationZuppe

Minestra di Pollo e Ruchetta

Chicken/Arugula Meal-in-a-Bowl

square Servings: 4
square Preparation: 20 minutes
square Baking: 40 minutes
  • 500 ml square 2 cupsItalian bread, in 2.5 cm / 1" cubes
  • 60 ml square 4 tbspolive oil
  • 450 g square 1 lbboneless, skinless chicken breasts, in 2.5 cm / 1" cubes
  • 500 ml square 2 cupsleeks (white part only), sliced thinly
  • 2 L square 8 cupschicken stock
  • 500 ml square 2 cupsarugula, rinsed, spun dry, torn into pieces
  • To tastesalt and freshly ground pepper
  • 250 ml square 1 cup square 115 g old Cheddar, grated
  • 45 ml square 3 tbspfresh basil leaves, shredded
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Preheat oven to 200°C / 400°F.

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Place the bread cubes on a baking sheet and drizzle with 30 ml / 2 tbsp of oil. Toss gently.

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Toast the bread in the oven for about 10 minutes and set aside.

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In a saucepan, sear the chicken cubes in 30 ml / 2 tbsp oil, add the leeks and cook for about 3 minutes. Add the chicken stock, bring to a boil, reduce heat and simmer for 15 minutes. Season with salt and pepper and add the arugula just before serving.

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Serve in heated bowls, garnished with croutons, cheese and basil.

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