Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 bn Arugula; small
1/4 c Olive oil
1 Bell pepper, red; julienned
2 Garlic clove; crushed
2 1/2 lb Chicken; cut up
1 lb Italian sausage; cut
-crosswise
3/4 lb Mushroom; sliced
1 md Onion; sliced
1/4 ts Rosemary, dried; crushed
1 c Chicken broth
1/2 c Wine, white, dry
8 oz Linguine
2 tb Flour

Rinse arugula well, pat dry. Reserve half of the arugula for garnish;
discard tough stems from remainder. Thinly slice the prepared arugula
and set aside.

In a large skillet, heat 2 tablespoons oil over medium-high heat. Add
red pepper; saut? until tender. Add sliced arugula and half the
garlic; saut? until arugula is wilted. Transfer vegetables and pan
drippings to a bowl.

In the same skillet, heat remaining oil. Add chicken and sausage in
batches; brown on all sides, removing pieces to a plate as they brown.
Discard all but 2 tablespoons drippings from pan. To hot drippings in
pan add mushrooms, onion, and remaining garlic; saut? until tender.
Return chicken and sausage to skillet. Add 1/2 teaspoon salt, the
rosemary, 1/8 teaspoon pepper, the broth, and wine. Bring to a boil;
lower heat and simmer, covered, until chicken is tender, about 25
minutes.

Meanwhile prepare linguine as package label directs. Drain; return to
pan. Add red pepper mixture; heat through. Toss to combine. Cover and
keep warm.

Remove chicken and sausage from skillet; arrange on warm serving
platter. Skim fat from mixture in skillet. In a small glass measure,
mix flour with 1/4 cup water until blended. Stir into liquid in
skillet. Bring to boiling, stirring constantly; boil 1 minute,
stirring, until mixture thickens. Spoon sauce over chicken and
sausage. Arrange pasta on platter with chicken. Garnish with
remaining arugula.

McCALL'S magazine, January 1990
per Fred Peters

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