Chicken & Sausage Ragu

By nurseliz

Ingredients

• COOK:
• 8 oz. dry pappardelle or fettuccine pasta
• SAUTÉ:
• 1 lb. link Italian sausage, cut into 1-inch chunks
• 1 lb. boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 cup diced onion
• 1/4 cup olive oil
• 2 Tbsp. each minced garlic and tomato paste
• 1 tsp. fennel seed
• 1/2 tsp. red pepper flakes
• DEGLAZE:
• 1/2 cup dry red wine
• 1 can diced tomatoes in juice (14.5 oz.)
• 1 cup low-sodium chicken broth
• 2 Tbsp. balsamic vinegar
• 1 bay leaf
• STIR IN:
• 2 oz. cream cheese
• Shredded Parmesan
• Chopped fresh parsley

Preparation

Step 1

Cook pasta in a large pot of boiling salted water according to package directions; drain and set it aside.

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.

Deglaze the pan with wine, then stir in tomatoes, broth, vinegar, and bay leaf. Bring to a boil and simmer, 5 minutes.

Stir in cream cheese until melted. Spoon ragu over pasta and garnish with Parmesan and parsley.

Nutrition Information
Per serving: 618 cal; 33g total fat (10g sat); 116mg chol; 876mg sodium; 39g carb; 2g fiber; 23g protein