Basil Chicken Sausage & Zucchini Spaghetti
4
10 minutes
15 minutes
American
Main Dish
Every so often, something new catches my eye and fills me with such joy and inspiration that I can't resist creating a new recipe.
This week, while browsing the local farmer's market, I discovered a delightful new variety of zucchini called the "8 Ball." These adorable little zucchinis were too cute to pass up, so I bought a bunch, knowing they would be perfect for spiraling.
Thanks to their shape and size, these zucchinis have minimal seeds and are ideal for making noodles (though regular zucchini works too). Paired with spicy tomato basil chicken sausage and tomato sauce, they create a hearty, one-dish Lean and Green meal that comes together in minutes.
This low-carb meal is super easy, quick, and delicious, making it a fantastic option for Lean and Green, HCG, or keto recipes.
Happy cooking!
Stacey
Ingredients
- 1 1/2 pounds (24 oz) lean chicken sausage (you can also use turkey sausage or beef sausage- just pay attention to portion sizes for different meats)
- 4 C spiraled zucchini
1 Tablespoon Stacey Hawkins Tuscan Fantasy Seasoning
OR
1 Tablespoon Stacey Hawkins Garlic and Spring Onion Blend
- 2 C tomato sauce- no sugar added
- 8 T fresh grated Parmesan Cheese
Directions
- Place a large frying pan (at least 1 1/2" deep) over medium high heat.
- Add the chicken to the frying pan and cook for 7-8 minutes until sausage is slightly browned, stirring occasionally.
Pour the tomato sauce & Tuscan Fantasy or Garlic and Spring Onion into the pan and stir to coat the chicken. Turn up the heat to high and bring the sauce to a boil (about 3 more minutes).
- Add the zucchini noodles to the pan and using a pair of tongs, toss the noodles in the sauce and cook for just 1-2 minutes until noodles are soft and chicken is thoroughly cooked.
- Place 4 equal portions on plates and sprinkle each plate with 2 T Parmesan cheese. Serve hot.
