-1 lb penne, cooked to al dente
-2 Tbsp olive oil, divided
-2 chicken breasts, cut into bite sized pieces
-1 package andioulle sausage, sliced
-1 yellow onion, diced
-1 green pepper, diced
-4 cloves garlic, minced
-1/2 cup chicken stock
-1 (29 oz) can diced tomatoes
-1/2 tsp cayenne pepper
-1 1/2 tsp salt
-fresh ground black pepper
-1 tsp thyme
-1 tsp oregano
-1/2 cup heavy cream

While the pasta cooks, set a skillet over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil.  Cook the chicken in the pan until browned (5-10 minutes).  Place chicken to the side and cook the sausage in the pan until browned (about 5 minutes).  Set the sausage aside.  Add remaining 1 Tbsp of olive oil to the pan and saute the onion and green pepper until soft (about 5 minutes).  Add garlic and saute until fragrant (about 30 seconds).  Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, thyme, oregano, cayenne, salt, and pepper and cook for 2 minutes. Add the half and half to the pan and cook an additional 2 minutes. Return the chicken and sausage to the pan, as well as the al dente pasta.  Continue to cook the sauce and pasta, stirring occasionally, for 5 minutes.