Italian Sausage, Chicken, White Bean and Feta Ragu

Italian Sausage, Chicken, White Bean and Feta Ragu

I love when I go into the kitchen and just create. No cook book, no recipe cut from a magazine or printed from the internet. There are days when this creativity doesn't turn out as well as I had hoped, of course, but on this particular day the stars aligned perfectly and I have a new, healthy dinner in my repertoire. This is quick (I don't think it took more than 30 minutes) AND good for you. Can anyone come up with a better name for this? I'm not sure "Ragu" is the right terminology for this. Anyway...Enjoy!

Recipe: Italian Sausage, Chicken, White Bean and Feta Ragu

Ingredients:
1 lb. boneless, skinless chicken (white or dark meat), cubed
2 T. olive oil
1T. dried oregano
1T. lemon juice
salt and pepper
1/2 lb. bulk Italian sausage
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 fennel bulb, thinly sliced
salt and pepper
1T. fennel seed
1/2-1 t. crushed red pepper flakes
2 cans cannelli beans or whatever is your favorite
1-15 oz. can fire roasted tomatoes, diced
(just use regular diced tomatoes if you can't find these)
2-3 T. balsamic vinegar
(this needs to be to your taste so maybe start with 1 T. to perk up the flavors and then see how you want to procede from there).
parsley, chopped
crumbled feta cheese

Directions:
Put the cubed chicken into a bowl with the olive oil,oregano, lemon juice and salt and pepper. Toss together and set aside.

Prep your vegetables and set aside.

In a large saute pan, heat 3T. olive oil then add the sausage and brown. Drain chicken, pat dry then add to pan. Saute until almost cooked through. Add vegetables and cook until crisp tender. Then add the remaining ingredients and let simmer about 10 minutes.

Serve it up topped with parsley and feta cheese over the top.