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; saute until tender. Add sliced arugula and half the garlic; saute 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; saute 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. [ McCALLS; January 1990 ] Posted by Fred Peters.
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|Serving Size: 1 Serving (481g)|
|Recipe Makes: 6|
|Calories from Fat: 502 (53%)|
|Amt Per Serving||% DV|
|Total Fat 55.7g||74 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 10g|
|Cholesterol 251.3mg||77 %|
|Sodium 889.7mg||31 %|
|Potassium 1026mg||27 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 47.9g|
|Protein 56.2g||80 %|
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Calories per serving: 940
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