Simple Way to Make Super Quick Homemade Zoodles with Chicken Sausage

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, zoodles with chicken sausage. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zoodles with Chicken Sausage is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Zoodles with Chicken Sausage is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have zoodles with chicken sausage using 11 ingredients and 14 steps. Here is how you can achieve it.

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. Get Cherry tomatoes (one package)
3. Get Baby portobello mushrooms (one large package)
4. Take 1 Spanish onion
5. 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)
6. Get 1 stick butter
7. Make ready Lemon juice (About 5 tablespoons)
8. Take Chicken stock (I think I put in about a 1/2 cup). I eyeball everything. Sorry
9. Make ready Salt
10. Get Garlic powder
11. Prepare Grated pecorino romano (for serving)

Steps 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!

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