½ lb. chicken, cut into bite-sized pieces

⅔ lb. smoked sausage, cut into bite-sized pieces

1 lb. pasta (cavatappi is my new favorite)

¼ t. chipotle chili powder

¼ t. cayenne pepper

½ t. fresh ground pepper

1 T. butter

1 T. olive oil

2 bell peppers, sliced

1 onion, cut into wedges

1 c. chicken broth

2 c. half-and-half

1-2 T. cornstarch + ¼ c. cold chicken broth, optional

½ - ¾ c. parmesan cheese

optional: paprika, cayenne, fresh ground pepper, red pepper flakes, and salt, to taste

1. Mix pepper, chipotle chili, cayenne, and salt in a bowl and toss the chicken pieces to coat.

2. Melt butter in a skillet with olive oil over medium-high heat. I used a cast iron skillet.

3. Cook chicken until done, remove from skillet and set aside.

4. Cook bell pepper and onion 3-5 minutes until beginning to brown, and add sausage for 3-5 additional minutes until sausage is browned and vegetables are somewhat tender.

5. Cook pasta according to package directions and drain.

6. Remove the sausage and vegetables from the skillet and set aside with the chicken.

7. Add broth to skillet and deglaze the pan. Add half-and-half, and cook until boiling and slightly thickened. If sauce is not thickening, stir in a slurry of cornstarch and broth and boil 1-2 additional minutes.

8. Add parmesan cheese to the sauce. Stir until melted. Add spices, as desired.

9. Return meats and vegetables to sauce and toss to coat.

10. Add pasta and toss to coat.

ENJOY!