1Boil water for pasta (salt it). Cook pasta - set aside.
Cut the chicken into bite size pieces.
Saute the sausage until brown, remove sausage from pan. Remove about half the drippings.
Add cut up chicken, saute for a few minutes, add onion (I cover with a lid for a few minutes to create some liquid). When onion is cooked transparent the chicken will also be done - add in chopped/crushed garlic - stir. Leave any liquid in the pan.
2To the sausage/chicken mixture add your jarred pesto sauce - stir. Add half of diced tomatoes (more if you like) and all the liquid from the can. Stir all together - put a tight lid on it and simmer for about 10-15 minutes. Add in the half & half.
3At this point I add in the pasta, but you can also serve it with the sauce on the top. After adding in the pasta I also add in about 3/4 of the cheese. Put the lid back on let it melt a bit - then serve with garlic bread & salad. Enjoy
4NOTE: this dish may have a lot of oil on top after cooking - the half and half will help incorporate the oil or before adding the milk blot or skim off.