5 to 6 cloves garlic, sliced thin
1 tbsp. dried basil
sun-dried tomatoes (optional)
4 tbsp. olive oil, divided
4 to 8 links sweet or mild Italian sausage, skinned and sliced
3 to 6 chicken breasts, diced
4 to 6 c. chicken broth
1 to 2 oz. white wine or cooking wine
ground peppercorns
1 to 2 oz. balsamic vinegar
8 oz. pasta (your choice)
Parmesan cheese

Put olive oil in pan with first 3 ingredients; saut. Remove from heat. Add sausage and set aside. Coat chicken with flour and pepper. Brown in large pan and remove excess oil. Slowly add 4 cups of chicken broth and sausage mixture. Simmer until chicken and sausage are cooked. Add additional broth as needed. Season with ground peppercorns to taste. During last 5 to 10 minutes of cooking, add white wine and balsamic vinegar. Serve over pasta and sprinkle with Parmesan cheese.