Chicken and Sausage Alfredo

This is the first one I have marked in the latest Simple & Delicious.  I love that magazine, you should totally get it.  This makes a huge quantity, with the intention of eating some when you make it, and freezing the rest for the future.  I love doing that because I like having easy meals in the freezer to warm up on zombie nights.

Chicken and Sausage Alfredo
1 pkg (16 oz) penne pasta
1 lb boneless skinless chicken breasts, cubed
3/4 lb smoked sausage, sliced
1 medium onion, chopped
1 red pepper, chopped
1 green pepper, chopped
2 tbsp olive oil
6 garlic cloves, minced
2 jars (16 oz each) alfredo sauce (I used Newman's Own)
1 can condensed cream of mushroom soup (blech...I used cream of chicken)
1/2 tsp pepper
1/4 tsp salt
2 cups shredded cheddar cheese

Cook pasta according to package directions.  Meanwhile, cook the chicken, sausage, onion, and peppers in oil in Dutch oven (or large skillet) over medium heat for 6-8 minutes or until chicken is no longer pink.  Add garlic; cook and stir for 1 minute longer.  Stir in Alfredo sauce, soup, pepper, and salt.  Bring to a boil; reduce heat and simmer 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 and freeze for up to 3 months. 

To use frozen meal: thaw in refrigerator overnight, then either microwave for 10-12 minutes on high, stirring occasionally, until heated through, or transfer contents to a skillet or large saucepan and heat on medium heat until warmed through.

4 out of the 5 of us thought this was very great.  Can you guess who the 5th person was?  Yes, Nathan.  He didn't like the alfredo sauce, and was trying to say it wrong because he hated it so much.  So he called it "al-kayda" sauce.  That was funny.  Like the Taliban is into cooking now.  We ate about half, and froze the rest.  Definitely a keeper.