Chicken & Italian Sausage on Zoodles

Chicken & Italian Sausage on Zoodles

Mmm, mmm, mmm.  This colorful dish was just as tasty as it looks!  And super, duper fast to get on the table for your hungry family!!  Just creamy enough without being too “heavy”.  My husband specifically asked for something light tonight since we went out for steak last night, had  oysters and the whole shebang.  :)  He said I accomplished that goal of “light” with this wonderful new dish.  This is elegant-looking when served and most worthy of company fare.  It is suitable for all phases of Atkins, Keto diets, Primal folks who eat dairy, and Paleo followers provided you use coconut milk instead of the cream.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site:

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.


2   6-oz. zucchini (two 6″), cut into zucchini noodles or ribbons

2 boneless, skinless chicken breasts around 11-12 oz. each

2 T. total olive oil

4 T. total butter (or ghee)

1 link Italian sausage, casing removed & cut into chunks

2 oz. onion, chopped

2 cloves garlic, minced

½ c. parsley, chopped (reserve 1T. for garnish)

8 cherry tomatoes, halved (or more if you like)

Several shakes coarse black pepper

Dash salt

½ c. heavy cream

DIRECTIONS:  Place a non-stick skillet or wok on your burner.  Add 1 T. oil and coat entire pan surface.  Cut zoodles with a noodling tool, julienne peeler or ribbons using a vegetable peeler.  Slow saute just over medium heat until they are no longer opaque and just barely beginnint to soften.  Remove, dip out nicely onto a serving platter and keep in warming oven while you make the sauce.

Cut each chicken breast laterally into 2 thinner filets, cover with plastic wrap and pound with the flat side of a meat tenderizer or wooden kitchen mallet. I don’t pound them too thin, however.

Wipe skillet out with paper towel if any zoodles are hanging on for dear life.  :)  Add the other tablespoon of olive oil and 1 T. of the butter and heat over high heat.  Sear the chicken breasts on both sides until golden and remove to a temporary plate.  Add remaining 3 T. butter, sausage, garlic and onion.    Saute until onion is tender and sausage is no longer pink and begins to brown.  Add parsley and tomatoes next. Saute 1 minute and tomatoes barely begin to soften.  Finally, add cream, salt and pepper.  Simmer just a couple minutes until cream thickens up for you.

Remove platter with your zoodles from warming oven.  Place chicken filets across the top.  Spoon the creamy sausage sauce on top and garnish with that reserved tablespoon parsley.  Serve at once.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

531 calories

39 g fat

7.8 g carbs, 1.8 g fiber, 7.0 g NET CARBS

38.1 g protein

703 mg sodium


2 comments on “Chicken & Italian Sausage on Zoodles

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s