-
1
-Heat the oil in a large frying pan and dredge the chicken breast and set asside. when the oil is hot but not smoking add half of the chicken breast strips and cook until tender turning once (about four to five minutes). Remove with a slotted spoon and repeat with the remaining chicken breast strips.
-
2
-Pour all but one tablespoon of the oil off of the frying pan(wipe any oil that runs off the edge of the pan) and heat the sausage until heated thoroughly but not browned and set asside with the chicken.
-
3
-In another Large frying pan (I myself prefer a wok) Add two tablespoons of olive oil
-
4
-Sautee the Shallots until tender about two minutes. Add the Garlic and and sautee an additional two minutes. Add the peppers, cherry peppers, and onion and Sautee until tender stirring often (about seven minutes)
-
5
-Boil six cups of water and cook pasta until aldente. Drain in a colander, rince with cold water and set asside
-
6
-Add the white wine and chicken broth to the peppers. and bring to a boil for four minutes.
-
7
- in a small frying pan melt the butter on low heat and add the flour to the butter mixing well. Cook on low for five minutes.
-
8
-Add the Roux in small amounts to the Scarparelli and stir until dissolved and the sauce thickens. Add more roux as desired until you have the thickness you want for the sauce.discard any unused roux
-
9
-Add the chicken, sausage, and the parsley to the sauce mix and simmer on low for six minutes.
-
10
-Pour the entire mixture over the pasta in large caserol dish
-
11
From here you can serve immiedietly. For later serving just heat in the oven at 350 degrees for 30-45 minutes
