Chicken Sausage and Chilli Courgetti
Dietary Key: E, NN, GF, DF, WF, C, S
Courgetti is courgettes cut into spaghetti style ribbons with a spiralizer or julienne peeler, perfect as a gluten free and low carbohydrate alternative to wheat spaghetti.
Adapted from recipe created by Natural Chef, Ceri Jones.
- Heat the olive oil in a large frying pan. Add the garlic, chilli flakes, and fry for 30 seconds before adding the raw chopped sausages. Cook till the mixture starts to brown
- Next add the diced courgette cores along with the tomatoes and cook over a medium heat until the sausages are cooked through, approximately a further 7-8 minutes
- When the sausages are cooked add the julienned courgette and stir through the sauce. Let the courgettes warm in the sauce for 2-3 minutes until softened
- Plate up and dress with fresh rocket, a good dose of black pepper and a shaving of Parmesan cheese
Top tip: You can use a julienne peeler or spiralizer to create your courgette spaghetti. If you have neither, use a standard peeler to create wider ribbons of courgette instead. Depending on your method there may or may not be any courgette cores for the sauce.
2 teaspoons olive oil
2 cloves garlic, minced
½ teaspoon dried chilli flakes
6 debbie&andrew’s Clean & Lean Chicken Sausages, chopped
10 cherry tomatoes, quartered
2 large courgettes, julienned (reserve the cores, dice them and add to the sauce)
25g fresh rocket, black pepper and Parmesan cheese to serve
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|E||No eggs are used in this recipe|
|LC||Low carbohydrate (Less than 20g of net carbs per portion)|
|NN||No tree-nuts or peanuts used in this recipe|
|P||Paleo although the sausages contain preservatives|