Season the chicken with chili powder, salt and pepper.
Heat the olive oil in a large skillet. Add the chicken and sausage to the skillet and cook for 6 minutes just until the chicken and sausage start to brown.
Add the onion and bell pepper to the skillet and cook for 2 minutes until the onion is translucent. Stir in the garlic and cook for another minute until fragrant.
Add the diced tomatoes, chicken broth, penne and hot sauce to the skillet; stir well.
Cook for 15 minutes until the penne is al dente.
Garnish with green onions and cilantro
Feel free to substitute the Italian sausage with kielbasa, chorizo or smoked sausage.
If you don't like cilantro then you can substitute with parsley for garnish.
This recipe will last well in an airtight container in the fridge for up to 3 - 4 days. If you'd like to freeze this recipe you may want to only make the sauce and store for up to 3 months, thaw in the fridge over night and make the pasta fresh as needed.
Please note that nutritional information can vary greatly based on products used.