Chicken & Sausage Ragu - cooking recipe

Ingredients

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

Preparation

Cook pasta in a large pot of boiling salted water according to package directions; drain and set it aside.
Saute sausage, chicken, and onion in oil in a large saute 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.