Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Bunch arugula
1/4 c Olive oil or salad oil
1 Red bell pepper, julienned
2 md Cloves garlic, crushed
2 1/2 lb Chicken, cut in serving
-pieces
1 lb Italian sausage links (sweet
-or hot), cut
Crosswise in half
3/4 lb Fresh mushrooms, sliced
1 md Onion, sliced
1/4 ts Dried rosemary leaves,
-crushed
1 c Chicken broth
1/2 c Dry white wine
1 Pkge linguine pasta (8
-ounces)
2 tb All-purpose flour

1. 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.

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

3. 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; saute
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.

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

5. 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 for 1 minute,
stirring, until mixture thickens. Spoon sauce over chicken and
sausage. Arrange pasta on platter with chicken. Garnish with
remaining arugula.

Makes 6 servings.

[ McCALL'S; January 1990 ]

Posted by Fred Peters.

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