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Bow Ties With Sausage, Chicken & Peppers
Lee Davis
8-oz. package dried large bow-tie pasta
1/2 lb. Italian or hot links
2 medium red sweet peppers cut into strips
1/2 cup vegetable broth or beef broth
1/4 tsp. coarsely ground blk pepper
1/4 cup parsley

Cook pasta according to package directions. Cut sausage into one-inch peices. In large skillet, cook sausage chicken (wingetts or strips of breast) and sweet peppers over medium heat till sausage is brown. Stir vegetables and black pepper into broth sausage mixture. Bring to boiling, reduce heat, simmer uncovered, for five minutes. Remove from heat, pour the sausage/chicken mixture over pasta, add parsley, toss gently to coat.