• Slice the Andouille sausage in half lengthwise and slice half moons 1/4 inch thick. For regular pork or beef sausage, just slice 1/4 inch thick. Set aside.
• In a large non stick pan, heat a splash of olive oil, when hot, add the cubed chicken and season with the Chicken Seasoning spices to taste, just a bit of each spice will do. Lightly brown the chicken, no need to cook through, over cooked chicken = tough chicken. When lightly browned, remove from the pan to a large bowl and set aside. If there is water in the pan, pour that off.
• Same pan, add the sausage and brown that up, remove from the pan and add to the bowl with the chicken and set aside.
• Same pan, add the bell peppers, saute for about 5 minutes then add the garlic and shallots. Saute for about 15 minutes or until the bell peppers are just softened yet still crunchy. If using the the optional mushrooms, add those now and saute to just soften them. Remove from heat and set aside. Now follow either Method 1 or Method 2 for the final preparation.

Method 1

• In a large pot, add the stock, cream, chicken and sausage, bell peppers from the pan, and the pasta. Bring to a boil then reduce to a simmer and cook for 25 to 30 minutes uncovered, to reduce the liquid amount, stirring often.
• Stir in the spring onion and Parmesan, simmer for 5 more minutes. Serve and enjoy.
  

Method 2

• In a pot heat the stock to boiling and cook the pasta until tender. Drain.
• While the pasta is cooking, add the sausage and chicken to the pan with the bell peppers, use low heat and just heat everything through.
• Add the drained pasta to the pan and mix together well, then add the cream and just simmer for 10 to 15 minutes. Serve and enjoy.