Sometimes, the best things happen in eating, as in life, when you’re not looking for them. Not too long ago, I was racing through the grocery store trying to find something I could make for lunch for a dear friend and I. We were going to be watching a bunch of kids together for the day and while I have absolutely nothing against that glorious pasta with creamy cheese sauce from a box, I wanted something that felt more substantial and nourishing. And this, Skillet Veggie Noodles with Chicken Sausage, happened.
Racing through the grocery store and grabbing a myriad of flavors that sounded good at the time resulted in this satisfying meal that is 15 minutes start to finish. This is simple enough to make when both kids and decibel levels are all turned up. So, we’re talking real easy.
Skillet Veggie Noodles with Chicken Sausage.
Question: How can you not be happy when you’re eating veggies shaped like noodles? There’s just something so gratifying about twirling your fork in a fancyish way and coming up with something that’s so flavorful it puts our cheese sauced noodle friends to shame (again, nothing against our cheese sauced noodle friends).
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How to make Skillet Veggie Noodles with Chicken Sausage
You’ll start with these simple ingredients. For maximum time saving, buy the veggies “pre-noodled”. Most grocery stores will have some options for you packaged up in the produce section. If you can’t find them or don’t want to pay for the price of convenience, a peeler and an extra five minutes will do the trick just fine. I peeled the carrots for this recipe and it didn’t take long.
Green apple and chicken sausage start the party here. There is something “ahhmazing” that happens when you cook green apple for just a few minutes. It becomes a little sweeter but keeps that “zing!” and a little crunch. It is also best friends with chicken sausage. Find any pre-cooked chicken sausage that gets you excited. Trader Joe’s has a TON of options. I have used a lot of different kinds from Italian flavored to Chardonnay and each time I’ve been a happy camper.
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Add in your ghee (or butter), lemon juice, herbs and cook just long enough to smell that butta. At this point, excitement ensues.
Now for those fun “noodles”. Add them in and cook them down, but just a little bit. If we want to use pasta vernacular, keep them “al dente”.
When the veggies are cooked, add in some greens and more salt to taste. I love the added bite that red onion gives so I always add a small handful. Give everything a final toss and serve hot with lemon wedges and a smile.
I see you over there, twirling your fork all happy like, looking for that perfect bite.
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[tasty-recipe id=”1879″]
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