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KETO CREAMY TUSCAN ZUCCHINI NOODLES WITH SAUSAGE

 Ingredients

  • 1 package Kiolbassa Roasted Garlic sausage cut into rounds
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 cup heavy cream
  • ¼ cup chicken broth
  • 1 teaspoon Italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach chopped
  • ½ cup sun-dried tomatoes
  • Salt and pepper to taste
  • 12 ounces zucchini noodles
  • Fresh basil for topping
KETO CREAMY TUSCAN ZUCCHINI NOODLES WITH SAUSAGE


Instructions

  • Heat the olive oil over medium heat in a large (10-12”) cast-iron skillet. Once hot add in the sliced Kiolbassa and cook 2-3 minutes per side until browned. Remove and set aside.
  • Add the garlic to the pan and cook, stirring, for 30 seconds until fragrant.
  • Add the heavy cream, chicken broth, Italian seasoning, and parmesan cheese to the skillet. Increase the heat to medium-high and whisk until the sauce starts to bubble and thicken.
  • Add in the spinach and sun-dried tomatoes. Bring to a simmer until the spinach is wilted. Add the sausage back to the skillet and add in the zucchini noodles. Cook 2-3 minutes until hot. Season with salt and pepper to taste and serve.

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