Title: Chicken scarpariello
 Categories: Italian, Chicken
      Yield: 6 Servings
 
      1 bn Arugula; small
    1/4 c  Olive oil
      1    Bell pepper, red; julienned
      2    Garlic clove; crushed
  2 1/2 lb Chicken; cut up
      1 lb Italian sausage; cut
           -crosswise
    3/4 lb Mushroom; sliced
      1 md Onion; sliced
    1/4 ts Rosemary, dried; crushed
      1 c  Chicken broth
    1/2 c  Wine, white, dry
      8 oz Linguine
      2 tb Flour
 
  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.
  
  In a large skillet, heat 2 tablespoons oil over medium-high heat. Add
  red pepper; saut‚ until tender. Add sliced arugula and half the
  garlic; saut‚ until arugula is wilted. Transfer vegetables and pan
  drippings to a bowl.
  
  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; saut‚ 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.
  
  Meanwhile prepare linguine as package label directs. Drain; return to
  pan. Add red pepper mixture; heat through. Toss to combine. Cover and
  keep warm.
  
  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 1 minute,
  stirring, until mixture thickens. Spoon sauce over chicken and
  sausage. Arrange pasta on platter with chicken. Garnish with
  remaining arugula.
  
                                       McCALL'S magazine, January 1990
                                       per Fred Peters