1 lb. chicken breasts, saute in oil in same skillet
1 med onion, chopped
3 whole roasted red peppers, chopped
1-2 Tablespoon flour
½ - ¾ cup Wine
milk
thyme
oregeno
¾ lb. penne pasta, cooked in cubes
salt
pepper
parmesean cheese, grated (about 1 1/2 Cups
Steps:
Saute the chopped onion and garlic in 1 Tablespoon olive oil, remove from the skillet. Saute sausage in skillet, remove from skillet Saute chicken breasts, remove from skillet Cut Sausage and chicken into bite size pieces Deglaze the skillet with wine. Bring to a boil and scrape up all the bits. Add sausage, chicken, onion and garlic, chopped pepper, herbs and salt and pepper to the skillet. Bring to a boil, turn down heat to simmer. Simmer 10 minutes to meld the flavors. Sprinkle flour over stuff in skillet and cook for a couple of minutes to cook flour. Turn off heat and gradually add milk stirring constantly. Turn up heat and simmer until mixture thickens to a sauce. Add drained pasta and if too thick, a small amount of pasta water. Sprinkle with grated cheese before serving.
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