Peel and slice garlic cloves

Cut zucchini and roasted pepper into Batonnet strips

Remove parsley leaves and mince

Trim chicken and cut into 1/2-inch thick strips

Pierce sausages and place in a pan of cold water

Bring to a boil and then simmer 10 minutes

Remove and cool. Slice sausages into 1/2-inch slices

Season chicken with salt and pepper and toss with flour. Heat 2 tablespoons olive oil in large skillet over medium high heat

Add zucchini and toss 3 to 5 minutes to brown

Remove with a slotted spoon to a bowl

Add sausage slices to skillet and cook until nicely brown

Remove to a bowl

Add remaining oil and butter to skillet

Add pepper flakes and garlic and then chicken

Cook chicken, tossing continuously, for 3 to 4 minutes or until browned

Add wine and bring to a boil, scraping up any bits from bottom of pan

Add chicken broth and saffron and simmer 3 to 4 minutes. Return sausages and zucchini to pan

Add roasted red peppers

Toss and simmer over low heat until warmed through

Sprinkle with parsley to serve.