Instructions: 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; sauteeuntil tender. Add sliced arugula and half the garlic; sauteeuntil 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; sauteeuntil 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.