Zoodles with Chicken Sausage. Add garlic, onion, sweet potato, apples and sausage to the skillet and saute until sweet potato reaches desired tenderness. Transfer zoodles to paper towels and squeeze to remove excess moisture. Italian Sausage and Zucchini Noodle Skillet is my new favorite with oodles and oodles of zoodles (zucchini noodles)!

Zoodles with Chicken Sausage 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.

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Add garlic, onion, sweet potato, apples and sausage to the skillet and saute until sweet potato reaches desired tenderness. Transfer zoodles to paper towels and squeeze to remove excess moisture. Italian Sausage and Zucchini Noodle Skillet is my new favorite with oodles and oodles of zoodles (zucchini noodles)!

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Composition - Zoodles with Chicken Sausage:

You need for Zoodles. Lots of zoodles. (These are zucchini noodles. I buy mine pre-made). I’ve got a toddler so every ‘cheat’ helps.
Give - Cherry tomatoes (one package).
Require of Baby portobello mushrooms (one large package).
Prepare 1 Spanish onion.
Need 1 package of chicken sausage. (Buy this cooked and its okay if it has some greens or a bit of cheese in the sausages already).
Require 1 stick butter.
Give Lemon juice (About 5 tablespoons).
Provide of Chicken stock (I think I put in about a 1/2 cup). I eyeball everything. Sorry.
Give of Salt.
Prepare for Garlic powder.
Provide - Grated pecorino romano (for serving).

In the winter, a delicious side dish. Prepare chicken sausages in pan, set aside. Cut or spiralize zucchini noodles and set aside. Heat a large saute pan to medium heat.

Zoodles with Chicken Sausage step by step:

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!.

Remove from heat and add artichokes and sliced sausage. Repeat with remaining zoodles and pepper. Place the zoodles in a large bowl and sprinkle the sea salt over top. Mix them around a little then set them aside. Remove the sausage from the pan and increase the heat to high.

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