How to Prepare Tasty Zoodles with Chicken Sausage

Without fail cooking ultimate Zoodles with Chicken Sausage easy, delicious, practical.

Good Evening every body, at this time you get present recipe Zoodles with Chicken Sausage with 11 ingredients and 14 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 14 stages of easy cooking Zoodles with Chicken Sausage.

Ingredients for Zoodles with Chicken Sausage

1. Prepare : Zoodles. Lots of zoodles. (These are zucchini noodles. I buy mine pre-made). I’ve got a toddler so every ‘cheat’ helps.

2. Needed : Cherry tomatoes (one package).

3. Prepare : Baby portobello mushrooms (one large package).

4. Prepare 1 : Spanish onion.

5. Needed 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. Prepare 1 stick : butter.

7. Prepare : Lemon juice (About 5 tablespoons).

8. Prepare : Chicken stock (I think I put in about a 1/2 cup). I eyeball everything. Sorry.

9. Needed : Salt.

10. Needed : Garlic powder.

11. Needed : Grated pecorino romano (for serving).

If all ingredients Zoodles with Chicken Sausage it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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