Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         bunc arugula
     1/4  cup           olive oil or salad oil
   1                    red bell pepper -- julienned
   2      medium clove  garlic -- crushed
   2 1/2  pounds        chicken -- cut in serving
   1      pound         Italian sausage links -- (sweet, or hot), cut
                        crosswise in half
     3/4  pound         fresh mushrooms -- sliced
   1      medium        onion -- sliced
     1/4  teaspoon      dried rosemary leaves -- crushed
   1      cup           chicken broth
     1/2  cup           dry white wine
   1                    pkge linguine pasta -- (8, ounces)
   2      tablespoons   all-purpose flour

Preparation:

1. 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. 2. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add red pepper; sauté‚until tender. Add sliced arugula and half the garlic; sauté‚until arugula is wilted. Transfer vegetables and pan drippings to a bowl. 3. 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; sauté‚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. 4. Meanwhile prepare linguine as package label directs. Drain; return to pan. Add red pepper mixture; heat through. Toss to combine. Cover and keep warm. 5. 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 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.