I didin't know where to put this one at first... was it a pork recipe because of the sausage or was it a chicken recipe or was it pasta?

In the end, it doesn't matter where I file it as long as you try it.

Sorry, no pictures, I was in a rush and actually got this one cooked in ~30 minutes.

Ingredients:

1 package italian sausage - out of casings

3 large chicken breasts - cubed into bite size pieces

1 cube tomato / chicken bullion

2 cups water

1 can tomato paste (small can) 

1 package vermicille

Fixin' it:

Bring 2 cups water to a boil with bullion cube - once boliing reached and cube fully dissolved, turn heat to low to keep warm and add tomato paste and stir to mix.

Over medium high heat, brown the sausage (out of the casings) - break the sausage up into bite size chunks while it's cooking.

Once just about cooked remove sausage and cover in a dish.

Add the chicken and let it brown on each side ~3 minutes each - remove the chicken and add to the container with the sausage.

Toss in the vermicille and cook until golden brown 3-5 minutes.  Depending upon the quality of sausage and amount of chicken, an extra 1/2 tbs of oil may need to be added to help the pasta brown.

Add in the broth mix (from the water / buillion / tomato paste).

Add the meat back to the mix. Mix everything well.

If needed, add some chicken broth to bring the liquid level up to where most of the pasta is covered, but don't worry about covering everything.

Bring it all to a boil, cover with a lid and reduce heat to med-low and let simmer for 10 - 12 minutes.

Once complete, indulge in some of the best tasting stuff ever.