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Recipes - Chicken Sausage with Fennel and Red Peppers Recipe

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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