CHICKEN SAUSAGE & ZUCCHINI CASSEROLE

Chicken Sausage & Zucchini Casserole image

Provided by vamckennas

Time 45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 12

2 1/2 cups brown rice penne pasta
8 -12 ounces chicken sausage
2 tablespoons olive oil
5 -6 cups thinly sliced or shredded zucchini (about 1 1/2 pounds)
2 cups chopped onions
1/2 teaspoon celtic sea salt
1/4 teaspoon fresh ground black pepper
3 garlic cloves, pressed
2/3 cup chicken broth (homemade is best, I'll post a recipe soon)
2 teaspoons arrowroot
1/2 cup crumbled feta cheese
2/3 cup shredded mozzarella cheese

Steps:

Preheat oven at 400.
Cook penne as directed in boiling water; drain and set aside.
Cut sausage into small slices (or remove casings so it can crumble as it cooks). Cook over medium heat in skillet.
Remove sausage from skillet and then put in olive oil, zucchini and onion to saute.
Add salt, pepper, and garlic after the zucchini and onion have softened.
Make a slurry with the chicken broth and arrowroot power and add to vegetable mixture.
Stir sausage back in, followed by the feta and mozarella cheeses.
Either place in casserole dish or if using an oven-proof skillet, leave it as is, cover and put in oven until warmed through, about 20 minutes.

Nutrition Facts : Calories 396.9, Fat 16.8, SaturatedFat 6.2, Cholesterol 66.3, Sodium 897.3, Carbohydrate 48.2, Fiber 6.8, Sugar 6.3, Protein 15.4