Ingredients
- 2 1/2 garlic (cloves)
- 1 bunch arugula
- 1 bell pepper (red)
- 1 pkge linguine pasta
- 5 3/4 lb mushrooms (fresh)
- 2 1/2 lb chicken
- 1 lb italian sausage links
- 1 c chicken broth
- 1/2 c dry wine (white)
- 1/4 c olive oil
- 2 tablespoons oil over high hea
- 2 tb all purpose flour
- 2 tablespoons drippings from (pan)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 ts rosemary leaves (dried)
- 1 slice onion
- 1/2 slices arugula (garnish)
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 ]
