Wash and peel the potatoes, then quarter and slice the quarters into 1/4 inch sections, producing triangle shaped pieces. Wash and core the bell peppers, then cut them into 1x1 inch pieces.
Wash the chicken and pat dry. Cut the chicken into strips. Cut each sausage link on the bias into 4 pieces.
In a nonstick 14 inch saute pan over medium-high heat, add the olive oil and sausage and brown for about 5 minutes. Once the sausage is browned, add the chicken, and brown on all sides, about 5 to 10 minutes.
Once the chicken is browned, reduce the heat to medium and add all of the bell peppers, the jalapenos and potatoes. Sprinkle with 1/4 teaspoon Italian seasoning and a good pinch of black pepper. Saute on medium heat for 5 minutes, stirring occasionally.
While the peppers and potatoes are cooking. melt the butter in a small saute pan. Stir in the flour and cook it until the roux is light golden brown, about 1 minute. Reduce the heat to low.
In the pan with the chicken, slowly add the sherry, avoiding the open flame, to deglaze pan.
Combine the roux with the chicken pan mixture and stir well. Add 1 can of beef stock and stir to combine.
Continue to stir occasionally while simmering on low heat for 20 minutes. Mixture should thicken while simmering, add more beef stock if you wish thinner gravy. Before serving, season again.
When ready to serve, portion the noodles and serve the Chicken Pisano mixture over them.