Chicken Scarparella

1. 1. Rinse arugula well, pat dry. Reserve half of the arugula for garnish; discard tough stems from remainder.
2. Thinly slice the prepared arugula and set aside.
3. 2. In a large skillet, heat 2 tablespoons oil over medium-high heat.
4. Add red pepper; saute until tender.
5. Add sliced arugula and half the garlic; saute until arugula is wilted.
6. Transfer vegetables and pan drippings to a bowl.
7. 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.
8. Discard all but 2 tablespoons drippings from pan. To hot drippings in pan add mushrooms, onion and remaining garlic; saute until tender.
9. Return chicken and sausage to skillet.
10. Add 1/2 teaspoon salt, the rosemary, 1/8 teaspoon pepper, the broth and wine.
11. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes.
12. 4. Meanwhile prepare linguine as package label directs.
13. Drain; return to pan. Add red pepper mixture; heat through.
14. Tossi to combine.
15. Cover and keep warm.
16. 5. Remove chicken and sausage from skillet; arrange on warm serving platter.
17. Skimi fat from mixture in skillet.
18. In a small glass measure, mix flour with 1/4 cup water until blended.
19. Stiri into liquid in skillet.
20. Bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens.
21. Spoon sauce over chicken and sausage.
22. Arrange pasta on platter with chicken.
23. Garnishi with remaining arugula.
24. Makes 6 servings.
25. [ McCALL'S; January 1990 ].