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0 votes | 1038 views
Servings: 6

Ingredients

Cost per serving $2.95 view details

Directions

  1. 1. Rinse arugula well, pat dry. Reserve half of the arugula for garnish; throw away tough stems from remainder. Thinly slice the prepared arugula and set aside.
  2. 2. In a large skillet, heat 2 Tbsp. oil over medium-high heat. Add in red pepper; sauteeuntil tender. Add in sliced arugula and half the garlic; sauteeuntil arugula is wilted. Transfer vegetables and pan drippings to a bowl.
  3. 3. In the same skillet, heat remaining oil. Add in chicken and sausage in batches; brown on all sides, removing pcs to a plate as they brown. Throw away all but 2 Tbsp. drippings from pan. To warm drippings in pan add in mushrooms, onion and remaining garlic; sauteeuntil tender. Return chicken and sausage to skillet. Add in 1/2 tsp. salt, the rosemary, 1/8 tsp. pepper, the broth and wine. Bring to a boil; lower heat and simmer, covered, till chicken is tender, about 25 min.
  4. 4. Meanwhile prepare linguine as package label directs. Drain; return to pan.
  5. Add in red pepper mix; heat through. Toss to combine. Cover and keep hot.
  6. 5. Remove chicken and sausage from skillet; arrange on hot serving platter.
  7. Skim fat from mix in skillet. In a small glass measure, mix flour with 1/4 c. water till blended. Stir into liquid in skillet. Bring to boiling, stirring constantly; boil for 1 minute, stirring, till mix thickens.
  8. Spoon sauce over chicken and sausage. Arrange pasta on platter with chicken.
  9. Garnish with remaining arugula.
  10. Makes 6 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 363g
Recipe makes 6 servings
Calories 671  
Calories from Fat 471 70%
Total Fat 52.37g 65%
Saturated Fat 15.36g 61%
Trans Fat 0.0g  
Cholesterol 154mg 51%
Sodium 710mg 30%
Potassium 725mg 21%
Total Carbs 7.82g 2%
Dietary Fiber 1.4g 5%
Sugars 2.46g 2%
Protein 37.45g 60%

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