| 1 | Rinse arugula well, pat dry. |
| 2 | Reserve half of the arugula for garnish; discard tough stems from remainder. |
| 3 | Thinly slice the prepared arugula and set aside. |
| 4 | In a large skillet, heat 2 tablespoons oil over medium-high heat. |
| 5 | Add red pepper; saute until tender. |
| 6 | Add sliced arugula and half the garlic; saute until arugula is wilted. |
| 7 | Transfer vegetables and pan drippings to a bowl. |
| 8 | In the same skillet, heat remaining oil. |
| 9 | Add chicken and sausage in batches; brown on all sides, removing pieces to a plate as they brown. |
| 10 | Discard all but 2 tablespoons drippings from pan. |
| 11 | To hot drippings in pan add mushrooms, onion and remaining garlic; saute until tender. |
| 12 | Return chicken and sausage to skillet. |
| 13 | Add ?teaspoon salt, the rosemary, 1/8 teaspoon pepper, the broth and wine. |
| 14 | Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes. |
| 15 | Meanwhile prepare linguine as package label directs. |
| 16 | Drain; return to pan. |
| 17 | Add red pepper mixture; heat through. |
| 18 | Toss to combine. |
| 19 | Cover and keep warm. |
| 20 | Remove chicken and sausage from skillet; arrange on warm serving platter. |
| 21 | Skim fat from mixture in skillet. |
| 22 | In a small glass measure, mix flour with ?cup water until blended. |
| 23 | Stir into liquid in skillet. |
| 24 | Bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens. |
| 25 | Spoon sauce over chicken and sausage. |
| 26 | Arrange pasta on platter with chicken. |
| 27 | Garnish with remaining arugula. |
| 28 | makes 6 servings. |
| 29 | [ mccall"s; january 1990 ] |
