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3 tbsp. oil
2 cloves garlic, minced
3 onions, sliced
1-2 sweet red peppers, sliced
1 med. yellow squash, sliced
1 med. zucchini squash, sliced
2 lb. boneless chicken breast, cut in 1-2 inch pieces
1 1/2 lbs. sweet Italian sausage, cut in chunks
1 tsp. beef bouillon powder
1 lb. linguini
1/4 lb. butter/butter
1/2 c. grated Parmesan
1/2 c. vermouth
Black pepper

In large skillet, saute chicken in hot oil, sprinkle with 1/2 beef bouillon granules. Simmer 10 minutes, stirring pieces. Remove chicken from skillet, keep warm in large bowl. To skillet, add garlic, onions, peppers and squash. Sprinkle with remaining beef bouillon and black pepper. Saute until brown, but crispy. Remove to bowl with chicken. Brown sausage in same skillet, cover and simmer 15 minutes. Uncover, add chicken and vegetables and vermouth. Cover and simmer 6-8 minutes. Prepare 1 pound linguini, cook al dente. Drain. Toss with 1 stick butter and 1/2 cup Parmesan cheese. Serve linguini on large platter with chicken and vegetables in center. Top with extra cheese. Looks great, tastes even better. 8 servings.
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