Chicken & Sausage Ragu

• 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

1. Cook pasta in a large pot of boiling salted water according to package directions; drain and set it aside.
2. 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.
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.

fettuccine, italian sausage, chicken thigh, onion, olive oil, garlic, tomato paste, fennel seed, red pepper, dry red wine, tomatoes, chicken broth, balsamic vinegar, bay leaf, cream cheese, parmesan cheese, fresh parsley

Taken from www.food.com/recipe/chicken-sausage-ragu-506490 (may not work)