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.