Fettuccine And Zoodles Topped With Chicken Sausage, Asparagus, And Mushrooms Recipe

Name: Fettuccine And Zoodles Topped With Chicken Sausage, Asparagus, And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 1 (16 ounce) package chicken Italian sausage, casings removed; 1 (8 ounce) package sliced fresh mushrooms; 1/2 cup diced onion; 1 cup chicken broth; 1/2 pound fresh asparagus, cut into 1-inch pieces; salt and ground black pepper to taste; 1/2 cup half-and-half; 2 tablespoons all-purpose flour; 1 tablespoon butter; 1 (9 ounce) package fresh fettuccine (such as Buitoni(R)); 3 cloves garlic, thinly sliced; 2 zucchini, cut into spirals using a spiral slicer; 1/4 teaspoon red pepper flakes; 2 tablespoons shaved Parmesan cheese, or to taste

Servings: persons

3 tablespoons olive oil, divided
1 (16 ounce) package chicken Italian sausage, casings removed
1 (8 ounce) package sliced fresh mushrooms
1/2 cup diced onion
1 cup chicken broth
1/2 pound fresh asparagus, cut into 1-inch pieces
salt and ground black pepper to taste
1/2 cup half-and-half
2 tablespoons all-purpose flour
1 tablespoon butter
1 (9 ounce) package fresh fettuccine (such as Buitoni(R))
3 cloves garlic, thinly sliced
2 zucchini, cut into spirals using a spiral slicer
1/4 teaspoon red pepper flakes
2 tablespoons shaved Parmesan cheese, or to taste

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.
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.
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.
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.
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.
6
Divide zoodle-fettuccine mixture among serving plates and top with sausage mixture. Sprinkle Parmesan cheese over each.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 1 (16 ounce) package chicken Italian sausage, casings removed, 1 (8 ounce) package sliced fresh mushrooms, 1/2 cup diced onion, and more.

Yes, Fettuccine And Zoodles Topped With Chicken Sausage, Asparagus, And Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine And Zoodles Topped With Chicken Sausage, Asparagus, And Mushrooms

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