Add Penne to a large pan with salted (1 Tablespoon of salt) boiling water; return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 3 minutes less than the package directions.  Drain and set aside, reserving 1 cup of the pasta cooking water.

Add 1 tablespoon of the olive oil to a large Dutch oven.  Swirl the pan to evenly coat with the oil.  Season the shrimp with 2 teaspoons of the Essence and ? teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side.  Remove the shrimp from the pan and set aside.  Add another tablespoon of the olive oil to the Dutch oven and season the chicken breast with 2 teaspoons of the Essence and ? teaspoon of the salt.  Place the chicken breast in the pan and sear for 2 minutes, turning to ensure even browning.  Remove the chicken from the pan and set aside with the seared shrimp.

Place the remaining tablespoon of olive oil in the Dutch oven and add the sausage, onions and bell peppers.  Sauté, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes.  Add the garlic to the pan and sauté for 30 seconds.  Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.  Add the petite diced tomatoes, thyme, basil, and the remaining tablespoon of Essence; cook for 2 minutes.  Add the heavy cream to the pan and cook an additional 2 minutes.  Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved ½ cup of pasta cooking water.  Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes.  Remove from the heat and add the Parmesan cheese. Toss to combine.  Correct the seasonings with salt and freshly ground pepper. Garnish with chopped parsley or chopped green onions, and serve while hot.  Yield:  6 servings.