Lunch. Why does this one word give me so much anxiety? Let me start off by telling you that I work a full time job; 40+ hours and 5 days a week. Breakfast is easy because it is almost always the same thing and it is really easy to mix up if necessary. Dinner is easy because I love to cook and because I married a man who will try (almost) anything I whip up. Then there is lunch. I need something that is satisfying enough to keep me pleased and something that will keep me full until dinner -this can get very repetitive. In comes in my delicious Chicken Sausage Zoodles Marinara.
Of course using the spiralizer is so much fun but be careful! Those blades are very sharp!
It is important to get all of your ingredients together prior to cooking
Sauté the mushrooms until tender
Pack in that fiber, protein and iron!
Chicken Sausage Zoodles Marinara
Feeds: 5 servings | Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 60 minutes
- 7-8 zucchinis
- 2 gloves garlic (minced)
- 1 cup mushrooms (sliced)
- 2 TBSP Italian seasoning
- 3 TBSP olive oil
- 2 TBSP sea salt
- 9 oz package baby spinach
- 16 oz your favorite marinara sauce
- 1 package chicken sausage (my package came with 5 separate links)
- salt & pepper to taste
In a nonstick grill pan heat 2 TBSP of olive oil over medium heat until the grill pan is hot. Cook the chicken sausage until it is fully cooked. Chop in bit size pieces and set aside.
Cut the ends off of your zucchinis and using your spiralizer, spiralize all of your zucchini. Lay out a large double layer of paper towels, place the zoodles on the paper towels and sprinkle the sea salt over your noodles. Let the zoodles sit for 15-20 minutes and then pat dry the zucchini noodles. This technique is called pre-salting. Zucchini holds a lot of water, pre-salting the zoodles will release excess moisture. Trust me, you DO NOT want to skip this step!
In a large, heavy-bottom pan heat 1 TBSP of olive oil over medium heat until it is hot. Add the sliced mushrooms and sauté until tender. Add the minced garlic and stir until fragrant. Stir in the zucchini noodles and sauté for 4 minutes, stirring constantly then add the chicken sausage pieces. Pour the marinara sauce over the noddles along with the Italian seasoning, salt and pepper to taste and combine.
Begin adding the spinach on top of your zoodle mixture. Once the spinach is welted, add more. You will probably have add the spinach in 4 or 5 seperate handfuls. Continue stirring until everything is combined, 3 more minutes.
Let cool and preportion, this makes enough for 5 lunches!
I would love to see if you cook any of my recipes! Please post a picture on social media using #herehappyandhungry
Until next time,