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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | bulb | Fennel | 4 | Usda default (100 gm - 4 oz) | Chicken Sausage | 1 | teaspoons | Pam, Olive Oil cooking spray | 1 | pepper, large (3 3/4 inch long, 3 inch dia) | red or yellow sweet pepper | 1 | medium (2-1/2\" dia) | Onion, chopped | 2 | cloves | garlic minced | 1/4 | cup | parsley, chopped | 1/4 | cup | chicken broth, fat free, Health Valley | 14 | ounce | diced tomatoes (28 oz can) |
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Steps
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Sequence
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Step
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| | 1 | Trim outer stalks from the fennel. Cut fennel in half vertically and cut away and discard the core. Cut each half lengthwise into 1/4-inch slices. | | 2 | Heat a large nonstick skillet over medium-high heat and coat evenly with cooking spray. Add the sausage and cook for 4-6 minutes or until well browned on both sides. Transfer to a plate. | | 3 | Respray, coating skillet bottom evenly. Add fennel, bell pepper, and onion and cook while stirring until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds, stirring constantly. | | 4 | Add sausages and cook, stirring constantly, until heated through. Reduce heat. | | 5 | Add chicken broth and tomatoes and stir. | | 6 | Stir parsley into vegetables, remove from heat and serve immediately. |
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