Chicken & Sausage Ragu

COOK:
8	oz. dry pappardelle or fettuccine pasta
SAUTÉ:
1	lb. link Italian sausage, cut into 1-inch chunks
1	lb. boneless, skinless chicken thighs, cut into 1-inch chunks
1	cup diced onion
1⁄4	cup olive oil
2	Tbsp. each minced garlic and tomato paste
3/4	tsp. fennel seed
1⁄2	tsp. red pepper flakes
DEGLAZE:
1⁄2	cup dry red wine
1	can diced tomatoes in juice (14.5 oz.)
1	cup low-sodium chicken broth
2	Tbsp. balsamic vinegar
1	bay leaf
STIR IN:
2	oz. cream cheese
	Shredded Parmesan
	Chopped fresh parsley

Cook pasta in a large pot of boiling salted water according to package directions; drain and set it aside.

Sauté sausage, chicken, and onion in oil in a large sauté pan over medium-high heat until browned, 5–7 minutes. Add garlic, tomato paste, fennel seed, and pepper flakes; cook until fragrant, 2–3 minutes.

Deglaze the pan with wine, then stir in tomatoes, broth, vinegar, and bay leaf. Bring to a boil and simmer, 5 minutes.

Stir in cream cheese until melted. Spoon ragu over pasta and garnish with Parmesan and parsley.