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!
0.5tablespoonsCrushed Red Pepper FlakesOptional and to taste
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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.
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.