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.