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Recipes - Chicken Sausage with Fennel and Red Peppers

Recipe Name

Chicken Sausage with Fennel and Red Peppers

Submitted by

akaquarius

Recipe Description

Abridged from 1000 Diabetic Recipes, one of my all-time favorite cookbooks

Quantity	4	Quantity Unit		Servings
Prep Time (minutes)	5	Cook Time (minutes)	25	Ready In (minutes)	30

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Ingredients
Amt.	Measure	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)

Steps

Sequence	Step

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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