Ingredients
- 2 1/2 garlic (cloves)
- 1 bunch arugula
- 1 bell pepper (red)
- 1 pkge linguine pasta
- 950 gr mushrooms (fresh)
- 650 gr chicken
- 260 gr italian sausage links
- 240 ml chicken broth
- 120 ml dry wine (white)
- 60 ml olive oil
- 30 ml oil over high hea
- 16 gr all purpose flour
- 12 gr drippings from (pan)
- 1 gr salt
- 1 gr pepper
- 1 gr 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 quarter 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 ]
