Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the chicken, sausage, onion and red and green peppers in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Add garlic; cook and stir 1 minute longer.
Stir in the Alfredo sauce, soup, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.
Serve desired amount immediately. Cool remaining mixture; transfer to freezer containers. Freeze for up to 3 months.
To use frozen pasta: Thaw in the refrigerator overnight. Transfer to a large skillet; cook and stir over medium heat for 10-12 minutes or until heated through. Yield: 8 servings.