Pasta with Sausage and Chicken

3 Tbs. olive oil
2 chicken breasts, cut into 1" pieces
1/2 cup dry white wine
1 lb. hot Italian sausage, casing removed
2 cups chopped onion
1 red bell pepper, cut into matchsticks
14 1/2 oz. can diced tomatoes in juice
1 1/4 cups chicken stock
2 Tbs. tomato paste
1 Tbs. chopped fresh garlic
1 Tbs. chopped fresh rosemary
12 oz. farfalle pasta
1 1/2 cups grated parmesan cheese
1/4 cup chopped fresh parsley

Heat oil in heavy large skillet over medium high heat. Add chicken and saute until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add wine to skillet; boil until reduced to 2 tablespoons, scraping up brown bits, about 3 minutes. Pour wine over chicken. Add sausage, onions and bell pepper to same skillet and cook until sausage browns, breaking up with back of spoon, about 10 minutes. Mix in tomatoes with juices, stock, tomato paste, garlic and rosemary; simmer until reduced to sauce consistency, about 10 minutes. Add chicken and juices; stir to heat through. Season to taste with salt and pepper. Meanwhile, cook pasta until just tender. Drain pasta, return to pot. Mix in sauce, 1 cup cheese and parsley. Transfer to large bowl. Serve, passing remaining cheese separately. Makes 4 servings.

Credit: Epicurious.com