Chicken & Sausage Scarpariello with Pasta

3 tbsp Canola oil

I.5 lbs chicken diced

6 Sausage links

2 red peppers, sliced thin

1/2 Jar and it’s juice of hot vinegar peppers

1c white wine Vinegar

1c chicken broth

1 can chick peas

4 cloves garlic chopped small

1. Heat oil over medium high heat in fry pan and brown sausages. They won’t be completely cooked. Remove & set aside to cool

2. Brown chicken in oil, they won’t be fully cooked. Remove & set aside

3. Deglaze pan with Juice from jar of hot peppers, 1cup mixture of 1/2 c white wine vinegar, 1/2 cup chicken broth mixture. Scrape brown bits from bottom of pan with wooden spoon

4. Add garlic, peppers, hot peppers and chick peas. Add rest of remainder of white wine vinegar and chicken broth (1/2c each)cook 5 minutes

5. Add back chicken and sausage (cut into chunks) until cooked through

6. Boil pasta and combine