- 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®)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide zoodle-fettuccine mixture among serving plates and top with sausage mixture. Sprinkle Parmesan cheese over each.
04/07/2018
recipepes.com
Fettuccine and Zoodles Topped with Chicken Sausage, Asparagus, and Mushrooms, recipe
PT15M
PT1H
5
455 calories