Chicken Sausage Cassoulet

• 3/4 lb chicken sausage (asiago- spinach if you can find it)
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1 large onion, sliced thin
• 2 cups mushrooms, sliced
• 1/2 teaspoon garlic, crushed
• 1 1/2 cups water (feel free to replace part with white wine)
• 1 chicken bouillon cube (large or 2 small)
• 1/3 teaspoon herbes de provence
• salt and black pepper
• 1 pinch red pepper flakes
• 1 tablespoon olive oil
• 2 tablespoons butter

1. Skin sausage and slice into thin slices.
2. Heat oil in pan and add chicken, onion, garlic and mushrooms.
3. Cook about 7 minutes.
4. Add the remaining ingredients, except for the butter.
5. Cook another 5-7 minutes or until the liquid has thickened and is almost gone.
6. Mix in butter, and serve.

chicken sausage, cannellini beans, onion, mushrooms, garlic, water, chicken bouillon cube, salt, red pepper, olive oil, butter

Taken from www.food.com/recipe/chicken-sausage-cassoulet-314195 (may not work)