Ingredients
1 package (16 ounces) penne pasta1 pound boneless skinless chicken breasts, cubed3/4 pound smoked Polish sausage or fully cooked bratwurst links, cubed1 medium onion, chopped1 medium sweet red pepper, chopped1 medium green pepper, chopped2 tablespoons olive oil6 garlic cloves, minced2 jars (16 ounces each) Parmesan Alfredo sauce1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 teaspoon pepper1/4 teaspoon salt2 cups shredded cheddar cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the chicken, sausage, onion and red and green peppers in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Add garlic; cook and stir 1 minute longer.
Stir in the Alfredo sauce, soup, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.
Serve desired amount immediately. Cool remaining mixture; transfer to freezer containers. Freeze for up to 3 months.
To use frozen pasta: Thaw in the refrigerator overnight. Transfer to a large skillet; cook and stir over medium heat for 10-12 minutes or until heated through.
