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

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.