Coq Au Vin

1 BOX	Barilla Plus® Angel Hair
1/3 CUP	Extra Virgin Olive Oil
2 CLOVES	Garlic, Minced
1/3	Fresh Lemon
1/2 CUP	White Wine
1 CUP	Vegetable Stock (May Substitute Fish Stock)
1/2 POUND	Bay Scallop
1/2 POUND	Shrimp
1/3 CUP	Sun Dried Tomato
8 OUNCES	Arugula, Chopped, Stems Removed
1/2 CUP	Parmigiano Reggiano Cheese, Grated
TO TASTE	Salt
TO TASTE	Black Pepper, Freshly Ground

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 cups small whole fresh mushrooms
• 1 cup thinly sliced carrots
• 1 cup Burgundy wine
• 16 pearl onions, peeled
• 1 tablespoon bacon bits
• 1 tablespoon chopped fresh parsley
• 2 cloves garlic, minced
• 3/4 teaspoon dried marjoram, crushed
• 3/4 teaspoon dried thyme, crushed
• 1/2 teaspoon chicken bouillon granules
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 1 1/2 cups cold water
• 1/8 cup all-purpose flour

Directions

1. Spray a large non-stick skillet with cooking spray. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.
2. Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
3. Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
4. In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve