1 bn Arugula
1/4 c Olive oil or salad oil
1 Red bell pepper; julienned
2 cl Garlic; crushed
2 1/2 lb Chicken; cut in serving
-pieces
1 lb Italian sausage links (sweet
-or hot); cut
-rosswise 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
8 oz Pkg linguine pasta
2 tb All-purpose 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 tb 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.
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 tb 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 ts salt,
the rosemary, 1/8 ts 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 for 1
minute, stirring, until mixture thickens. Spoon sauce over chicken
and sausage. Arrange pasta on platter with chicken. Garnish with
remaining arugula.
