Cheesy and Spicy Pasta with Multi-Colored Peppers

1 medium onion, sliced
1 green pepper, sliced
Small bag red, yellow, orange peppers, sliced
2-3 cloves garlic, minced
1/2 small container fresh sliced mushrooms
2-3 Roma tomatoes, chopped
1/2 lb. Conecuah Sausage, sliced
1/2 bag chicken tenderloins, cut into cubes
1 can Beef Consume (or 1/2 can Beef Consume' and 1/2 can French Onion Soup)
1 can water
1/4 c. marsala wine
1/2 box Penne' or other pasta
1/2 c. milk or half and half
1 cup shredded cheddar
1 cup shredded mozzarella
barbecue seasoning to taste

In a large skillet, fry Conecuah Sausage and chicken cubes.  Add in onion, peppers, mushrooms and garlic.  Stir until everything is cooked.
Add in Beef Consume', water, marsala and dry pasta.  Bring to a boil, then cover and turn to low and simmer till Pasta is cooked to al dente'.
Stir in milk and cheeses.
Add dry barbecue seasoning to taste (about 1-2 Tbsp.)

If you want to, you can pour this finished pasta into a casserole, cover with more cheese, and bake in the oven until cheese on top is melted.