Mike's New England Chicken, Italian Sausage and Garden Green Pep

• 1 green bell pepper, cut into 1/2 inch strips
• 3 garlic cloves, minced
• 1 onion, sliced thin
• 12 lb fresh mushrooms, sliced
• 2 tablespoons olive oil
• 12 lb boneless skinless chicken breast, cut into 1/2 inch strips
• 12 lb hot Italian sausage link, casings removed and cut into 1/2 inch thick pieces
• 1 (14 ounce) can tomatoes, chopped, including juice
• 14 cup italian dry red wine
• 1 teaspoon dried oregano
• 12 teaspoon dried basil
• 12 teaspoon sugar
• 1 lb spaghetti
• 14 cup heavy cream
• 14 cup parmesan cheese, grated for sprinkling
• fresh parsley (optional)
• salt and pepper

1. In a large saucepan, over medium-high heat, saute the onions, garlic, mushrooms, and bell pepper in the olive oil.
2. Keep stirring until the vegetables begin to brown nicely.
3. Add the chicken, sausage, can of tomatoes with juice, red wine, oregano, basil, and sugar.
4. Simmer the mixture very gently, stirring occasionally, for 10 minutes.
5. While sauce is cooking, in a large kettle of salted water, cook the spaghetti until it is al dente, then drain well.
6. Add the fresh cream to the tomato mixture.
7. Adjust taste with sapt and pepper and simmer the sauce for another 3 minutes, or until it is thickened slightly.
8. Remove the finished sauce from the heat.
9. Serve tomato mixture over spaghetti, sprinkled with grated cheese and parsley.

green bell pepper, garlic, onion, mushrooms, olive oil, chicken, hot italian sausage, tomatoes, italian dry red wine, oregano, basil, sugar, heavy cream, parmesan cheese, parsley, salt

Taken from www.food.com/recipe/mikes-new-england-chicken-italian-sausage-and-garden-green-pep-281289 (may not work)