1 small bunch of arugula
1/4 cup olive oil
1 red pepper, julienned
2 medium cloves of garlic, crushed
2 1/2 lb skinless boneless chicken breasts, cut into 1” pieces
1 lb sweet or hot Italian sausage links, cut crosswise in half
3/4 lb mushrooms, sliced
1 medium onion, sliced
1/4 teaspoon dried rosemary leaves, crushed
1 cup chicken broth
1/2 cup dry white wine
1 8oz pkg linguine
2 tablespoons flour
Rinse arugula well; pat dry. Reserve half of the arugula for garnish; discard tough stems from the remainder. Thinly slice prepared arugula and set aside. In a large skillet heat the 2 tablespoons of olive oil over med/high heat. Add the red pepper and sauté until tender. Add the prepared arugula and half the garlic; sauté until arugula is wilted. Transfer vegetables and pan drippings to a bowl.
In the same skillet add the remaining oil. Add chicken and sausage in batches browning on all sides; remove to a plate when they are done. Discard all but 2 tablespoons drippings from pan. On med/high heat add mushrooms, onions and remaining garlic; sauté until tender. Return the chicken and sausage to the skillet, add 1/2 teaspoon salt, the rosemary, 1/8 teaspoon pepper, the broth and wine. Bring to boil then simmer uncovered until chicken is tender, about 25 minutes.
Meanwhile, prepare the linguine per package instructions, drain then return to pan along with the red pepper mixture. Heat trough, toss to combine and cover to keep warm. Remove the chicken and sausage from the skillet to a warm serving platter. Skim any fat from the mixture in the skillet. In a small bowl mix the flour with 1/4 cup water until blended. Then stir it into the skillet. Bring to boil, stirring constantly, boil 1 minute until mixture thickens. Spoon over meat, arrange pasta on platter and garnish with reserved arugula. Yum Yum!