Chicken & Sausage Ragu

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 6
• 8 ounces fettuccine
• 1 lb italian sausage, cut into 1-inch chunks
• 1 lb skinless chicken thigh, boneless, cut into 1-inch chunks
• 1 cup diced onion
• 1/4 cup olive oil
• 2 tablespoons garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon fennel seed
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry red wine
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1 cup low sodium chicken broth
• 2 tablespoons balsamic vinegar
• 1 bay leaf
• 2 ounces cream cheese
• parmesan cheese, shredded
• fresh parsley, chopped

Recipe

• 1 cook pasta in a large pot of boiling salted water according to package directions; drain and set it aside.
• 2 sauté sausage, chicken, and onion in oil in a large sauté pan over medium-high heat until browned, 5–7 minutes. add garlic, tomato paste, fennel seed, and pepper flakes; cook until fragrant, 2–3 minutes.
• 3 deglaze the pan with wine, then stir in tomatoes, broth, vinegar, and bay leaf. bring to a boil and simmer, 5 minutes.
• 4 stir in cream cheese until melted. spoon ragu over pasta and garnish with parmesan and parsley.