1 lb. chicken, cut up
1 lb. kielbasa, cut up
4 red bell peppers, chopped
2 (16 oz. ea.) boxes penne rigate (Barilla)
salt and pepper, to taste

HEAVY CREAM SAUCE:

1 garlic clove, chopped
olive oil
heavy whipping cream
grated Parmesan cheese

In a skillet, cook chicken and kielbasa.

In a separate pan cook chopped peppers until soft. Boil penne rigate according to package directions. Add meat and peppers to penne rigate.

For sauce, fry garlic in olive oil until golden brown. Add heavy whipping cream and Parmesan cheese. Season with salt and pepper, to taste stirring occasionally until medium thickness. Add to penne rigate.

Serve and enjoy!

Submitted by: Scott Havard