Chicken Sausage Squashetti

Ingredients:

• 1 tbsp olive oil
• 12 oz. chicken sausage
• 1 tbsp unsalted butter
• 1 shallot, minced
• 4-5 cloves garlic, minced
• 1/4 cup chicken broth, vegetable broth, or water
• 3 small organic zucchini, julienned
• 3 small organic yellow zucchini, julienned
• 1/4 cup fresh basil, chopped
• 1 tomato, chopped and seeded
• 5 oz. goat cheese, crumbled

Directions:

1. Cook sausage in a large saute pan over medium heat. Remove from pan, set aside and cover to keep warm.

Note: I used Aidells Portobello Mushroom Chicken Sausage.
 

2. Add olive oil and butter to pan. Add shallot and saute until it becomes soft, about 3 to 4 minutes. Add garlic and saute until fragrant.

3.  Add broth/water to pan, followed by zucchini. Saute for 3 to 4 minutes or until soft.

4.  Remove from heat. Stir in sausage. Divide among four dinner plates and top with basil, tomatoes, and goat cheese. Serve immediately.

If dish seems dry, drizzle garlic olive oil on top of each plate.