Spaghetti Con Pollo, Salsiccia, E Peperone

• 1 onion, sliced thin
• 1 garlic clove, minced
• 1 green bell pepper, cut into strips
• 1 tablespoon extra virgin olive oil
• 1/2 lb boneless skinless chicken breast, cut into 1/2-inch-wide strips
• 1/2 lb hot Italian sausage link, cut crosswise into 1/2-inch-thick pieces
• 1 (14 ounce) can tomatoes, chopped, including the juice
• 1/4 cup dry red wine
• 1/2 teaspoon dried oregano, crumbled
• 1/4 teaspoon dried basil, crumbled
• 1/4 teaspoon sugar
• 3/4 lb spaghetti
• 1/4 cup heavy cream

1. In a large saucepan saute the onion, the garlic, and the bell pepper in the olive oil over moderately high heat, stirring, until the vegetables begin to brown.
2. Add the chicken, the sausage, the tomatoes with the juice, the wine, the oregano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes.
3. While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is 'al dente' and drain it well.
4. To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly.
5. Divide the spaghetti between 2 plates and spoon the sauce over it.

onion, garlic, green bell pepper, extra virgin olive oil, chicken breast, hot italian sausage, tomatoes, red wine, oregano, basil, sugar, heavy cream

Taken from www.food.com/recipe/spaghetti-con-pollo-salsiccia-e-peperone-289894 (may not work)