Pasta With Sausage And Chicken

• 3 tablespoons olive oil
• 2 skinless boneless chicken breast halves, cut into 1-inch pieces
• 1/2 cup dry white wine
• 1 pound hot Italian sausages, casings removed
• 2 cups chopped onions
• 1 red bell pepper, cut into matchstick-size strips
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 1/4 cups chicken stock
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh garlic
• 1 tablespoon chopped fresh rosemary
• 12 ounces farfalle pasta
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh Italian parsley

1. Heat oil in heavy large skillet over medium-high heat. Add chicken and saute until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add wine to skillet; boil until reduced to 2 tablespoons, scraping up browned bits, about 3 minutes. Pour wine over chicken. Add sausage, onions and bell pepper to same skillet and cook until sausage browns, breaking up with back of spoon, about 10 minutes. Mix in tomatoes with juices, stock, tomato paste, garlic and rosemary; simmer until reduced to sauce consistency, about 10 minutes. Add chicken and juices; stir to heat through. Season to taste with salt and pepper.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally.
3. Drain pasta; return to pot. Mix in sauce, 1 cup cheese and parsley. Transfer to large bowl. Serve, passing remaining cheese separately.

olive oil, chicken breast halves, white wine, italian sausages, onions, red bell pepper, tomatoes, chicken stock, tomato paste, fresh garlic, rosemary, pasta, parmesan cheese, fresh italian parsley

Taken from www.epicurious.com/recipes/member/views/pasta-with-sausage-and-chicken-51664001 (may not work)