Instructions: Rinse chicken; pat dry. Cut into thin bite-size strips; set aside. In a 12 inch skillet cook sausage for 5 minutes, stirring to brown on all sides.

Remove from skillet, reserving 2 tablespoons drippings. In same skillet cook chicken for 2 to 3 minutes or until browned; remove from skillet. Cook peppers and onion wedges in remaining drippings for 3 minutes. Return sausage and chicken to skillet; add undrained tomatoes, wine, Italian seasoning, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

Stir cornstarch into tomato juice or water; stir into skillet. Cook and stir until mixture is thickened and bubbly; cook and stir 2 minutes more. Serve sauce over pasta. 4 srv

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