Dredge chicken cubes thoroughly in the flour. Set aside. 

Heat 2 tablespoons of olive oil in a skillet over medium heat.

Saute chicken until golden. Remove from heat and set aside.

Saute diced onion and Italian sausage in a Dutch oven or fry pan using the remaining olive oil. Stir in chicken.

Microwave potatoes until thoroughly cooked and cut them into cubes. 

Stir the cubed potatoes into the chicken and sausage mixture. 

Mix vinegar, water, and white wine. 

Pour into the mixture and cook over medium low heat. 

Cook until thickened, about three minutes, stirring constantly but gently.

In a separate pot, boil water. Add angel hair pasta in a large pot of boiling water until al dente. Drain.

Stir in peppers. For just a touch of heat, stir in right before serving. 

Serve chicken and sauce mixture over pasta.