Garlic chicken sausage zoodles

I almost made this dish into a frittata, but at the last minute I decided to top everything over zoodles and add some spinach jalapeno garlic sauce. Boy am I glad I did! I've been eating breakfast for dinner quite often lately, and as much as I love it, this dish was a nice change. I'm still planning on making a similar dish into a frittata, so keep your eyes peeled ;). This dish came together in about 40 minutes, but I really only spent about 20 in the kitchen. The garlic sauce really added a ton of flavor. I used a sauce I purchased at my local farmer's market, but you could easily make your own, or perhaps your farmers market has something similar.


2 chicken sausages (I used garlic chicken sausage; hot or sweet Italian would work well, too)

1 T sun dried tomatoes, roughly chopped

1 lb mushrooms, washed and sliced

1 can artichoke hearts, sliced in half

1 tsp garlic spread

1/4 tsp dried minced onion

dash ground pepper


1. Preheat oven to 350 degrees Fahrenheit

2. Bake chicken sausage for 30 minutes, flipping halfway through

3. While sausage is baking, chop your mushrooms, sun dried tomatoes and artichoke hearts

4. Heat oil in large skillet and add garlic; cook for 30 seconds

5. Add in your mushrooms and sprinkle with dried onion and ground pepper; cook for 5-7 minutes

6. While mushrooms cook, spiralize your zucchini and set aside

7. Add in artichoke hearts and sun dried tomatoes and cook for another minute or two

8. Add in spinach and cook until wilted

9. Remove chicken sausage from oven, and slice into 1/2'' thick slices; add to skillet

10. Add 1 tsp garlic spread and mix well

11. Top your zoodles with cooked ingredients and toss well to coat


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