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1
Boil large pot of water for pasta. Cook pasta according to package directions. This can be done later if you are making ahead of choose to simmer longer than suggested.
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2
Heat the oil in a heavy skillet over medium, add chicken. Saute until no longer pink. I let the edges get a bit browned w/o over cooking. Remove with a slotted spoon, drain and transfer to a bowl.
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3
Add wine to skillet and boil reducing to 2T, scrapping up the browned bits.
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4
Pour wine over chicken in the bowl, set aside.
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5
Add oil to hot skillet, add sausage, onions and bell pepper to the skillet. Cook until sausage is no longer pink and onions & peppers are tender.
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6
Breaking up sausage into bite size pieces while cooking. Add the chicken back into the pot.
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7
Mix in tomatoes with juices, tomato sauce, chicken stock, garlic and rosemary. Simmer until reduced to saucy consistency, about 10 minutes. (as suggested by Bon Appetit). I allow it to simmer longer.
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8
Add pasta to the finished chicken & sausage mixture and toss.
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9
Add 1/2 - 1 cup cheese, toss to combine.
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10
Top with parsley right before serving.
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11
Serve with additional cheese at table.
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12
NOTE: 4/17/11 It's been a while since I've made this. I re-ordered the ingredient list because I found it confusing as originally written.
