Chicken Murphy

1. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Then fry the Italian sausage until cooked through. Remove sausage from the skillet. Cut links into bite-sized pieces. Alternately, remove sausage from casings, and brown as you would with bulk sausage. Drain grease and set aside.

2. Combine the flour, salt and pepper in a medium bowl. Dredge the cubed chicken breasts in the flour to coat. Heat an additional tablespoon of olive oil in the skillet if necessary. Fry the chicken cubes until browned on the outside. Remove chicken from skillet and set aside.

3. Meanwhile, place the potatoes in a pasta pot with enough water to cover. Add about 1 tablespoon of salt. Bring to a boil, and cook until fork tender, but not mushy, about 15 minutes. Using a slotted spoon, remove potatoes from the water, allow to drain, and set aside. Reserve water and keep heat on medium-low to cook pasta.

4. Return the skillet to medium heat and add 1 tablespoon of olive oil if necessary. Saute onion, bell pepper, and mushrooms until soft. Stir in garlic, and cook for about 1 minutes.

5. Add cherry peppers with their brine and the wine or chicken stock to the pan; scrape any browned bits from the bottom, and bring to a simmer.

6. Return chicken and sausage to the pan and add the potatoes. Simmer over medium-low heat, stirring occasionally, until sauce is thick enough to coat pasta (it will still be somewhat thin, but you will see the starch from the potatoes begin to thicken it a bit).

7. While the chicken mixture is simmering, return pot of water to a boil. Add pasta and cook according to package directions. When done drain it.

8. Toss sauce, pasta and Parmesan cheese. Serve with additional cheese if desired.