In a large skillet add butter, parsley and red
pepper flakes.
When butter melts add the chicken, sausage and
soppresata.
Saute until sausage browns nicely and chicken
is fully cooked.
Add roasted peppers and season with salt.
Deglaze with red wine, reduce slightly and add
the cream.
Add the cooked pasta and finish with the
parmigano cheese.
Toss until it coats the pasta.
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