Stem, seed, remove ribs, and cut green bell pepper into 1/2" dice.

Cut mushrooms into 1/4" slices.

Halve and peel onion. Cut halves into 1/4" dice.

Remove Italian sausage from casing, if necessary.

Heat a large oven-safe non-stick pan over medium-high heat. Add 1 tsp. olive oil and Italian sausage to hot pan. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Transfer sausage to a plate. Wipe pan clean and reserve.

Return pan used to cook sausage to medium-high heat. Add 1 tsp. olive oil, bell pepper, and onion to hot pan. Stir occasionally until tender, 4-6 minutes.

Add mushrooms and garlic salt. Stir occasionally until lightly browned, 4-6 minutes.

Transfer vegetables to plate with pork. Wipe pan clean and reserve.

In a mixing bowl, combine flour and 1/4 cup water.

Return pan used to cook vegetables to medium-high heat. Add cream cheese, chicken base, and 1 1/4 cups water to hot pan. Bring to a simmer. Once simmering, add flour-water mixture and whisk or stir vigorously until combined and thick enough to coat the back of a spoon, 1-2 minutes.

Remove from burner. Stir in a pinch of pepper and half the Swiss cheese (adding a pinch at a time; reserve remaining for topping) until thoroughly combined and melted.

Add vegetables, sausage, and pasta to hot pan and stir to combine. Top with remaining Swiss cheese.

Place under hot broiler and broil until golden brown, 5-8 minutes.

Don't text and broil! Keep an eye on oven as pasta may burn easily under broiler.

Carefully remove from broiler. Pan and handle will be hot! Use an oven mitt.

Plate dish as pictured on front of card. Bon appétit!