Chicken and sausage pepper pasta

This is a newer recipe for me to try.  This is not what I usually would put on my blog so fast but it was loved by all so I thought, "what the heck."  This is how it goes...

Ingredients
2 TB margarine + 1 TB margarine to be used later
1 TB olive
3 Sweet Italian Sausage links (sliced 1 inch thick at a diagonal)
2 boneless skinless chicken breasts (Diced in cubes)
Kosher salt and fresh ground black pepper
2 TB flour
1 small onion diced
3-4 Italian green frying peppers, cut into 1 inch pieces
4 cloves of garlic finely chopped
3/4 cup dry white wine
3/4 cup chicken broth
1/4 cup of fresh chopped parsley (reserve 2 TB for garnish)
2 pickled cherry peppers (jarred) chopped, plus 3 TB of liquid from the jar (based on personal preference you can get sweet or hot pickled cherry peppers)
1/2 lb. uncooked farfalle pasta (aka...bow tie)  Cook as directed, making sure to salt the water once boiling

Heat 2 TB of margarine and 1 TB of olive oil in a large skillet over medium-high heat.  Cook the sausage until both sides are golden, about 2 minutes.  Meanwhile, season your cubed chicken with salt and pepper and then toss the chicken into the 2 TB of flour.  Once the sausage has cooked for 2 minutes and it is golden, add the chicken.  You are only going to brown the chicken at this point so it will only take 3-4 minutes.

Next, add the onion, garlic, green frying peppers, 1/2 tsp salt and 1/4 tsp of fresh ground black pepper.  Cook for another 3 minutes, stirring occasionally.  Add the wine and stir making sure to scrape the bottom of the skillet to get all of the browned bits at the bottom...this is the flavor!  Bring to a boil and cook until the liquid is slightly reduced, about 2 minutes.  Add the chicken broth and bring to a gentle simmer before covering, allowing it to cook for an additional 5 minutes to allow the sausage and chicken to cook through.

Remove the chicken, sausage, peppers and onions to a bowl with a slotted spoon and set aside.  Stir in the parsley (remembering to reserve some for garnishing), cherry peppers and their liquid into the skillet along with 2 TB of  starch water from your pasta.  Bring to a boil and let it reduce slightly (about 3 minutes).  Remove from heat and stir in 1 TB of margarine.  Add the chicken, sausage, peppers and onions back into the skillet to toss with sauce.

Place the chicken, sausage, peppers and onions mixture over the farfalle pasta and garnish with fresh parsley and grated Parmesan cheese!  Enjoy!

(Picture on site)