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.
