1 lb chicken breast, skinless, boneless, halves, cut into cubes
1 cup all-purpose flour
4 tbsp olive oil
1 onion, large, diced
1 lb Italian sausage, cut into ½-inch pieces
4 potatoes, large
1 cup white wine
1 tsp white vinegar, distilled
1 cup water
1 cup hot cherry peppers, sliced
1 lb angel hair pasta
Dredge cubed chicken in flour. Heat olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside.
In a Dutch oven, saute diced onion and Italian sausage in the remaining olive oil until thoroughly cooked. Stir in chicken.
Meanwhile, microwave potatoes until done but not mushy, and cut into cubes. Stir into chicken and sausage mixture.
In a medium bowl, combine white wine, vinegar, and water. Pour into the sausage mixture, and cook over medium-low heat until the mixture begins to thicken. Add hot cherry peppers, and cook until the dish reaches desired spiciness.
Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta. Enjoy!
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