Chicken Italian Sausage and Zoodles

This Chicken Italian Sausage and Zoodles recipe is an easy weeknight dinner that’s delicious and healthy. Give it a try in your weekly dinner rotation!

Print Pin Add to Menu

Course: Main Course

Cuisine: American

Keyword: Easy, Keto, Zucchini

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 400kcal

Ingredients

8 ounces Baby Bella Mushrooms Sliced. White Button Mushrooms would be fine too.
2 tablespoons Salted Butter Unsalted would be fine.
1 pound Chicken Italian Sausage Crumbled and cooked. Regular Italian Sausage would work as well, it would just increase the calories.
1.5 - 2 tablespoons Avocado Oil or Olive Oil
4 Large Zucchini Spiralized
Kosher Salt To taste
Ground Black Pepper To taste
1 tablespoon Garlic Minced. Approximately 6 cloves of garlic.
22 ounces Rao’s Marinara Sauce 1 jar. Any low / no sugar red sauce will work.
0.5 tablespoons Crushed Red Pepper Flakes Optional and to taste

Instructions

Spiralize 4 Large Zucchini into zoodles and set aside.
4 Large Zucchini
Slice the 8 ounces Baby Bella Mushrooms and set aside.
8 ounces Baby Bella Mushrooms
Heat 2 tablespoons Salted Butter over medium high heat. Sauté the mushrooms until they release their juices. About 6 - 8 minutes. Remove from the heat and set aside.
2 tablespoons Salted Butter, 8 ounces Baby Bella Mushrooms
In the same pan, crumble and cook 1 pound Chicken Italian Sausage. Remove to a paper towel lined plate and set aside.
1 pound Chicken Italian Sausage
In the same pan, heat 1.5 - 2 tablespoons Avocado Oil or Olive Oil. Add the zoodles and cook until they begin to soften but still have some crunch. About 8 - 10 minutes. You may need to drain out some of the excess liquid halfway through cooking. When you remove the zoodles from the heat, strain them to eliminate additional liquid and set them aside. Season with Kosher Salt and Ground Black Pepper to taste.
1.5 - 2 tablespoons Avocado Oil or Olive Oil, 4 Large Zucchini, Kosher Salt, Ground Black Pepper
Add 1 tablespoon Garlic (minced) with some additional oil if needed to the pan and sauté for about 30 seconds.
1 tablespoon Garlic
Pour in 22 ounces Rao’s Marinara Sauce (1 jar) and stir to combine. Optionally, add 0.5 tablespoons Crushed Red Pepper Flakes or to taste.
22 ounces Rao’s Marinara Sauce, 0.5 tablespoons Crushed Red Pepper Flakes
Mix the Chicken Italian Sausage, Mushrooms, and Zoodles back into the pan with the sauce. Heat through.
Serve warm. Top the dish with some shredded Parmesan cheese, if desired.