FETTUCCINE AND ZOODLES TOPPED WITH CHICKEN SAUSAGE, ASPARAGUS, AND MUSHROOMS

Fettuccine and Zoodles Topped with Chicken Sausage, Asparagus, and Mushrooms image

This dish is hearty and satisfying for both the health-conscious and zoodle-skeptical. My husband said it looked 'gourmet' and that the taste was 'restaurant-quality'. I prepped the ingredients ahead of time and threw it together at dinner time. This photo could have been better - I didn't think to take one until my husband self-served his second helping!

Provided by abby hall

Categories Main Dish Recipes Pasta Chicken

Time 50m

Yield 4

Number Of Ingredients 15

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Ingredients

3 tablespoons olive oil, divided
1 (16 ounce) package chicken Italian sausage, casings removed
1 (8 ounce) package sliced fresh mushrooms
½ cup diced onion
1 cup chicken broth
½ pound fresh asparagus, cut into 1-inch pieces
salt and ground black pepper to taste
½ 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
¼ teaspoon red pepper flakes
2 tablespoons shaved Parmesan cheese, or to taste

Steps:

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.

Nutrition Facts : Calories 598.5 calories, Carbohydrate 53.7 g, Cholesterol 138.9 mg, Fat 29.3 g, Fiber 5.9 g, Protein 30.3 g, SaturatedFat 9.1 g, Sodium 1381.7 mg, Sugar 6.9 g