1 tbs olive oil
2 boneless skinless chicken breasts, sliced into 1/4″ pieces
2 Italian sausage links, sliced diagonally into 1/4″ pieces
1 small onion, sliced
1 small green pepper, seeded and sliced (I used a yellow bell pepper)
2 large cloves of garlic, minced
1 tsp chopped fresh rosemary
1/8 tsp cayenne pepper
1 14.5 ounce can petite diced tomatoes with juice
3/4 cup half & half
1/2 recipe basic egg noodle pasta, extruded into short cut rigatoni, cooked and drained
1/2 cup shredded Mozzarella cheese (we used cheddar)
1/4 cup grated Romano cheese (we used Parmesan)