Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, zoodles with chicken sausage. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Zoodles with Chicken Sausage is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Zoodles with Chicken Sausage is something which I have loved my entire life. They are nice and they look wonderful.
Zoodles with chicken sausage is a must make dinner! 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!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook zoodles with chicken sausage using 11 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Zoodles with Chicken Sausage:
- Take Zoodles. Lots of zoodles. (These are zucchini noodles. I buy mine pre-made). I’ve got a toddler so every ‘cheat’ helps
- Take Cherry tomatoes (one package)
- Prepare Baby portobello mushrooms (one large package)
- Prepare 1 Spanish onion
- Take 1 package chicken sausage. (Buy this cooked and its okay if it has some greens or a bit of cheese in the sausages already)
- Get 1 stick butter
- Prepare Lemon juice (About 5 tablespoons)
- Make ready Chicken stock (I think I put in about a 1/2 cup). I eyeball everything. Sorry
- Make ready Salt
- Get Garlic powder
- Prepare Grated pecorino romano (for serving)
Fabulous Zoodles and Chicken Sausages Alla Vodka Sauce. Fantastically delicious, very healthy and incredibly satisfying. Once bite and I bet you'll want to. Paired it with some chicken sausage and called it a day.
Steps to make Zoodles with Chicken Sausage:
- 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.)
- Add your butter to a large sauté pan in small pats over medium heat until melted.
- Add about 1 teaspoon of salt.
- Throw in onions until lightly tender
- Throw in your mushrooms and cherry tomatoes.
- Add in the chicken stock and lemon juice and steam with lid on pan for about three minutes.
- In another smaller sauté pan, melt a little more butter over medium heat until melted and add about. 1/4 teaspoon of salt.
- Throw in the zoodles and sauté gently for a few minutes.
- Simmer the zoodles with the lid on, and add your sausage to the large sauté pan with all the veggies.
- In a deep bowl, add a few teaspoons of pecorino Romano.
- Then place a small serving of zoodles at the base of the bowl.
- Then, with a ladle, add in a nice serving of the mixed veggies with the sauce from the butter, stock, lemon and spices.
- Finally, add some more pecorino Romano to the top and serve.
- I forgot to take pic of the bowl. I’ll do it with the leftovers!
Perfect for a week night meal."Recipe by Tommy Mullins AKA @ketotommy. "There were so quick and easy to put together and hit the spot! Preheat a non-stick skillet over medium high heat with the olive oil. Spirilize the zucchini or use a mandoline to make very thin slices. Alternatively, chop into bite sized pieces (it won't look like noodles but it will taste the. Simmer, stirring once or twice, until.
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