Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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