Rustic Baked Rigatoni (From The Kitchenaid Pasta Attachment Recipe Booklet)

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1 tbs olive oil

2 boneless skinless chicken breasts, sliced into 1/4″ pieces

2 Italian sausage links, sliced diagonally into 1/4″ pieces

1 small onion, sliced

1 small green pepper, seeded and sliced (I used a yellow bell pepper)

2 large cloves of garlic, minced

1 tsp chopped fresh rosemary

1/8 tsp cayenne pepper

1 14.5 ounce can petite diced tomatoes with juice

3/4 cup half & half

1/2 recipe basic egg noodle pasta, extruded into short cut rigatoni, cooked and drained

1/2 cup shredded Mozzarella cheese (we used cheddar)

1/4 cup grated Romano cheese (we used Parmesan)

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