Easiest Way to Prepare Appetizing Chicken Sausage Zucchini Alfredo

Chicken Sausage Zucchini Alfredo. Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Melt the butter in a large pan over medium heat. Heat a medium sized skillet over medium high heat.

In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Add the chicken, broccoli, zucchini and red pepper. You can cook Chicken Sausage Zucchini Alfredo using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Sausage Zucchini Alfredo

1. You need 4 quarts of water.
2. It's 16 oz of egg noodles.
3. You need 4 cloves of garlic, minced.
4. It's 1/4 cup of sweet yellow onion, émincéd.
5. You need 100 ml of olive oil.
6. You need 1 cup of zucchini, julienned.
7. It's 2 cups of yellow squash, paysanned.
8. Prepare 2 tbsp of salt.
9. Prepare 3 tsp of pepper.
10. It's 2 tsp of basil.
11. You need 2 tbsp of butter.
12. You need 8 oz of cream cheese.
13. Prepare 1 cup of whole milk.
14. Prepare 1/2 cup of parmesan cheese.
15. Prepare 2 tsp of parsley.
16. It's 1 lb of chicken sausage.
17. Prepare 8 oz of grape tomatoes.

I've never thought of addind zucchini to cream cheese alfredo sauce. I added green onion small meatballs of sausage use butter instead of oil more milk and much more parmesan and served over spaghetti noodles. I didn't worry about cooking the water out of the zucchini as the sauce is quite thick anyway. While sausage is cooking, melt butter in medium-sized saucepan, over medium heat.

Chicken Sausage Zucchini Alfredo instructions

1. Prep the vegetables, parmesan, and sausage. Let the cream cheese and butter soften..
2. Boil four quarts of water in a large pot, then add the egg noodles, 1/2tsp salt, and boil for 6 minutes until al dente..
3. In a large skillet, sauté the garlic and onion in olive oil on low heat until yellowed..
4. Add the zucchini and squash. Season with salt, pepper, and basil. Sauté about 10 minutes: until most of the moisture is gone from the pan. Make sure to drain the pasta and set aside in the pot..
5. Create room in the pan to melt the butter and slowly mix in the milk and cream cheese until melted. Dissolve the parmesan cheese into the sauce and season with parsley..
6. Add the sausage and let the sauce thicken. When the sauce is the consistency of yogurt, mix it into the egg noodles..
7. Serve with grape tomatoes, extra parmesan, and parsley as a garnish!.

When butter is melted, add in garlic and saute for a minute or two, until fragrant. Stir in gf flour or starch and whisk until a paste is formed. Add milk and whisk until thickened. Bring a large pot of water to boil. Cook fettuccine according to package directions.