Creamy Chicken and Sausage Penne Pasta

Instructions

1. 1

   Cook the penne pasta according to package directions.

2. 2

   In a Dutch oven, sauté the cubed chicken, sausage, onion, and red and green peppers in olive oil over medium heat for 6-8 minutes, or until the chicken is no longer pink. Add the minced garlic and cook for 1 minute longer.

3. 3

   Stir in the Parmesan Alfredo sauce, cream of mushroom soup, black pepper, and salt. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes.

4. 4

   Add the cooked penne pasta to the chicken and sauce mixture, and toss to coat. Serve immediately.

5. 5

   For leftovers, cool the remaining pasta mixture and transfer it to freezer containers. Freeze for up to 3 months. To reheat, thaw the frozen pasta in the refrigerator overnight, then transfer it to a large skillet and cook over medium heat for 10-12 minutes, or until heated through.