Mmm, mmm, mmm. This colorful dish was just as tasty as it looks! And super, duper fast to get on the table for your hungry family!!
2 6-oz. zucchini (two 6″), cut into zucchini noodles or ribbons
2 boneless, skinless chicken breasts around 11-12 oz. each
2 T. total olive oil
4 T. total butter (or ghee)
1 link Italian sausage, casing removed & cut into chunks
2 oz. onion, chopped
2 cloves garlic, minced
Ĺ c. parsley, chopped (reserve 1T. for garnish)
8 cherry tomatoes, halved (or more if you like)
Several shakes coarse black pepper
Ĺ c. heavy cream
Place a non-stick skillet or wok on your burner. Add 1 T. oil and coat entire pan surface. Cut zoodles with a noodling tool, julienne peeler or ribbons using a vegetable peeler. Slow saute just over medium heat until they are no longer opaque and just barely beginnint to soften. Remove, dip out nicely onto a serving platter and keep in warming oven while you make the sauce.
Cut each chicken breast laterally into 2 thinner filets, cover with plastic wrap and pound with the flat side of a meat tenderizer or wooden kitchen mallet. I donít pound them too thin, however.
Wipe skillet out with paper towel if any zoodles are hanging on for dear life.
Add the other tablespoon of olive oil and 1 T. of the butter and heat over high heat. Sear the chicken breasts on both sides until golden and remove to a temporary plate. Add remaining 3 T. butter, sausage, garlic and onion. Saute until onion is tender and sausage is no longer pink and begins to brown. Add parsley and tomatoes next. Saute 1 minute and tomatoes barely begin to soften. Finally, add cream, salt and pepper. Simmer just a couple minutes until cream thickens up for you.
Remove platter with your zoodles from warming oven. Place chicken filets across the top. Spoon the creamy sausage sauce on top and garnish with that reserved tablespoon parsley. Serve at once.
Makes 4 servings, each contains:
39 g fat
7.8 g carbs, 1.8 g fiber, 7.0 g NET CARBS
38.1 g protein
703 mg sodium