In a deep 10-inch skillet, cook pasta in boiling salted water until almost tender, about 10 minutes. Drain well. Set pasta aside on a serving platter and cover with foil to keep warm.

In same skillet, cook chicken and sausage over medium heat, stirring often, until sausage is browned and cooked through, 10 to 12 minutes. Drain off fat.

Add red and green peppers, onion, fennel to skillet. Increase heat to medium-high and cook until peppers are crisp-tender, 3 to 5 minutes. Stir in tomatoes, garlic, basil, wine, salt and pepper. Reduce heat to medium and cook 2 to 3 minutes, or until hot. Serve sauce over penne and garnish with reserved fennel fronds.