1 pound skinless, boneless chicken thighs
1/2 pound fresh hot or mild Italian sausage links, sliced
2 red, yellow, or green sweet peppers, cut into thin strips
1 medium onion, cut into wedges
1 (16 ounce) can diced tomatoes, undrained
1/2 cup dry red or white wine
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
1/4 cup tomato juice or water
3 cups hot cooked pasta

Cut chicken into thin bite-size strips; set aside.

In a 12-inch skillet cook sausage for 5 minutes, stirring to brown on all sides. Remove from skillet, reserving 2 tablespoons drippings.

In same skillet cook chicken for 2 to 3 minutes or until browned; remove from skillet. Cook sweet peppers and onion wedges in remaining drippings for 3 minutes.

Return sausage and chicken to skillet; add undrained tomatoes, wine, Italian seasoning, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

Stir cornstarch into tomato juice or water; stir into skillet. Cook and stir until mixture is thickened and bubbly; cook and stir for 2 minutes more.

Serve sauce over penne, fettuccine or linguine pasta.

Makes 4 servings.