Ingredients
4 tbsp. Extra Virgin Olive Oil
32 oz. Boneless Skinless Chicken Breasts (cut into 1/2 inch pieces)
40 oz. Italian Sausage Links (cooked and cut into 1/2 inch pieces)
4 Onions, medium (chopped)
8 cups Carrots (diced)
8 cups Celery (diced)
4 Garlic Cloves (thinly sliced)
4 tbsp. Fennel Seeds
1-#10 can Red Gold Crushed Tomatoes
1-#10 can Red Gold Diced Tomatoes
4 cups Fresh Parsley (chopped)
1 gallon Chicken Broth
4 cups Rotini Pasta or Ditalini Pasta (cooked and drained)
2 cups Parmesan Cheese (grated)
Salt and Pepper to taste