Zoodles with Chicken Sausage
Zoodles with Chicken Sausage

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, zoodles with chicken sausage. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Zoodles with Chicken Sausage is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Zoodles with Chicken Sausage is something which I have loved my whole life. They are nice and they look wonderful.

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To get started with this recipe, we must prepare a few components. You can have zoodles with chicken sausage using 11 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Zoodles with Chicken Sausage:
  1. Take Zoodles. Lots of zoodles. (These are zucchini noodles. I buy mine pre-made). I’ve got a toddler so every ‘cheat’ helps
  2. Take Cherry tomatoes (one package)
  3. Make ready Baby portobello mushrooms (one large package)
  4. Get Spanish onion
  5. Get chicken sausage. (Buy this cooked and its okay if it has some greens or a bit of cheese in the sausages already)
  6. Prepare butter
  7. Make ready Lemon juice (About 5 tablespoons)
  8. Make ready Chicken stock (I think I put in about a 1/2 cup). I eyeball everything. Sorry
  9. Get Salt
  10. Make ready Garlic powder
  11. Take Grated pecorino romano (for serving)

Lots of zoodles. (These are zucchini noodles. A new healthy option for your family, too. Zucchini noodles-otherwise known as zoodles-are not only gluten-free and low carb but they're absolutely delish! Light and healthy for the summer, they make a perfect dinner or even lunch.

Instructions to make Zoodles with Chicken Sausage:
  1. Prep your veggies. Chop the Spanish onion and clean and slice all of your mushrooms. (You can mix mushrooms and add in whatever you like - shiitake etc.)
  2. Add your butter to a large sauté pan in small pats over medium heat until melted.
  3. Add about 1 teaspoon of salt.
  4. Throw in onions until lightly tender
  5. Throw in your mushrooms and cherry tomatoes.
  6. Add in the chicken stock and lemon juice and steam with lid on pan for about three minutes.
  7. In another smaller sauté pan, melt a little more butter over medium heat until melted and add about. 1/4 teaspoon of salt.
  8. Throw in the zoodles and sauté gently for a few minutes.
  9. Simmer the zoodles with the lid on, and add your sausage to the large sauté pan with all the veggies.
  10. In a deep bowl, add a few teaspoons of pecorino Romano.
  11. Then place a small serving of zoodles at the base of the bowl.
  12. Then, with a ladle, add in a nice serving of the mixed veggies with the sauce from the butter, stock, lemon and spices.
  13. Finally, add some more pecorino Romano to the top and serve.
  14. I forgot to take pic of the bowl. I’ll do it with the leftovers!

Zucchini noodles-otherwise known as zoodles-are not only gluten-free and low carb but they're absolutely delish! Light and healthy for the summer, they make a perfect dinner or even lunch. When the chicken sausage is almost cooked/browning, add zoodles on medium heat. Don't sauté too long or else the zoodles will get mushy. Season to taste, add cheese if desired.

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