Fettuccine and Zoodles Topped with Chicken Sausage, Asparagus, and Mushrooms Recipe

Recipesfull introduces to you: Chicken Recipes. (Fettuccine and Zoodles Topped with Chicken Sausage, Asparagus, and Mushrooms Recipe). This dish is hearty and satisfying for both the health-conscious and zoodle-skeptical. My husband said it looked 'gourmet' and that the taste was 'restaurant-quality'. I prepped the ingredients ahead of time and threw it together at dinner time. This photo could have been better - I didn't think to take one until my husband self-served his second helping!

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Fettuccine and Zoodles Topped with Chicken Sausage, Asparagus, and Mushrooms Recipe

Ingredients

3 tablespoons olive oil

divided

1 (16 ounce) package chicken Italian sausage

casings removed

1 (8 ounce) package sliced fresh mushrooms

½ cup diced onion

1 cup chicken broth

½ pound fresh asparagus

cut into 1-inch pieces

salt and ground black pepper to taste

½ cup half-and-half

2 tablespoons all-purpose flour

1 tablespoon butter

1 (9 ounce) package fresh fettuccine (such as Buitoni®)

3 cloves garlic

thinly sliced

2 zucchini

cut into spirals using a spiral slicer

¼ teaspoon red pepper flakes

2 tablespoons shaved Parmesan cheese

or to taste

Dinner

Directions

Step 1

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir sausage until browned and crumbly 5 to 7 minutes. Transfer sausage to a bowl.

Step 2

Heat 1 tablespoon olive oil in the same skillet; cook and stir mushrooms and onion until onions are softened and mushrooms are softened yet still firm about 5 minutes. Add chicken broth and asparagus; cook and stir for 3 minutes. Season mixture with salt and pepper.

Step 3

Move vegetables to the edge of the skillet and add half-and-half flour and butter; cook and stir until a thick and smooth sauce forms 5 to 7 minutes. Add sausage to the skillet and stir vegetables into sauce.

Step 4

Bring a large pot of lightly salted water to a boil. Cook fettuccine in the boiling water until tender yet firm to the bite 1 to 3 minutes; drain.

Step 5

Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir garlic until fragrant about 30 seconds. Add zucchini noodles (zoodles) and red pepper flakes; cook and stir until tender yet firm to the bite 5 to 7 minutes. Mix fettuccine into zoodle mixture.

Step 6

Divide zoodle-fettuccine mixture among serving plates and top with sausage mixture. Sprinkle Parmesan cheese over each.

Nutritional Information

Fettuccine and Zoodles Topped with Chicken Sausage, Asparagus, and Mushrooms Recipe

Servings Per Recipe:4

Calories: 598.5

% Daily Value *

Protein: 30.3g 61%

Carbohydrates: 53.7g 17%

Dietary Fiber: 5.9g 23%

Sugars: 6.9g

Fat: 29.3g 45%

Saturated Fat: 9.1g 46%

Cholesterol: 138.9mg 46%

Vitamin A Iu: 940.6IU 19%

Niacin Equivalents: 8.3mg 64%

Vitamin B6: 0.5mg 29%

Vitamin C: 23.7mg 40%

Folate: 190.8mcg 48%

Calcium: 109.8mg 11%

Iron: 4.4mg 24%

Magnesium: 66.9mg 24%

Potassium: 754.7mg 21%

Sodium: 1381.7mg 55%

Thiamin: 0.7mg 70%

Calories From Fat: 264

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.