Sausage and chicken pasta

• 1 pound fresh Italian sausage, links cut in half
• 1 rotisserie-style whole chicken, boned and shredded
• ½ pound smoked sausage diced
• 12 ounces penne pasta
• ¼ cup olive oil
• ¼ cup sliced garlic
• ½ cup diced onions
• ¼ cup diced celery
• ¼ cup diced red bell peppers
• ¼ cup diced yellow bell peppers
• ½ cup diced fresh tomatoes
• 2 tbsps flour
• 1 quart chicken stock
• 1 tbsp chopped thyme
• 2 tbsps chopped basil
• ¼ cup sliced green onions
• salt , black pepper and red pepper  to taste

In a large cast iron Dutch oven, heat oil over medium-high heat. Add sausage and cook 3-5 minutes or until browned. Add garlic and sauté until golden brown around the edges. Add onions, celery, bell peppers and smoked sausage. Sauté 3-5 minutes or until vegetables are wilted. Blend in tomatoes. Sprinkle in flour and whisk constantly until white roux is achieved. Add stock, one ladle at a time, until all has been incorporated. Season with thyme, basil, salt, pepper and Creole seasoning. Bring mixture to a rolling boil, reduce to simmer and cook 5 minutes. Stir in chicken and mix well. Add green onions then fold in raw pasta. Reduce heat to low, cover and cook 20-25 minutes or until pasta is al dente and liquid has been absorbed.