INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”