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).
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.
Skillet Veggie “Noodles” with Chicken Sausge (Whole 30)
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Entree
Description
Zucchini and carrot noodles with green apple and chicken sausage come together beautifully in an easy 15 minutes! Lemon, herbs, kale and butter finish it off for a fresh and satisfying one skillet meal.
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 green apple, chopped
- 4 precooked chicken sausages, sliced (look for Whole 30 compliant)
- 2 cups zuchhini “noodles” (see note)
- 2 cups carrot “noodles” (see note)
- 2 tablespoons ghee or butter
- 2 tablespoons fresh thyme
- 1 tablespoon fresh sage
- 1/4 cup fresh parsley, chopped
- 1/2 lemon, juiced
- 1 cup kale, chopped
- 1/4 cup red onions, chopped
- Sea Salt, to taste
- Freshly ground pepper, to taste (optional, omit for AIP)
Instructions
- Heat olive oil in skillet over medium heat. When oil is shimmering add apple and sausage with a pinch of salt. Cook, stirring occasionally for 3 minutes.
- With a spoon, stir the meat and apple to the sides of the skillet and add the ghee or butter to the middle, along with a squeeze of lemon juice and the fresh herbs. Stir for one minute.
- Add the “noddles” with a pinch of salt to the middle of the pan and stir to mix in the lemon, herb, butter. Cook, stirring often for 4 minutes.
- Add the kale or spinach, taste for more salt.
- Serve hot with more lemon if desired.
Notes
To save time, buy the veggies already in “noodles”. Look for them in the produce section of your grocery store. If you cant find any, feel free to use a peeler and peel the veggies into long, thin strips. (About 4 large carrots and 2 medium zucchini).
Also, it’s totally okay to sub the veggies! I have used butternut squash noodles or all zucchini and it turns out great!
If you need low carb, just use all zucchini or a mix of zucchini and butternut squash noodles.
Any pre-cooked chicken sausage that makes you happy and fits your diet needs will work!
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