336 Cals 23 Protein 29 Carbs 16 Fats
PREP TIME:
10 mins
COOK TIME:
20 mins
TOTAL TIME:
30 mins
YIELD:2 SERVINGS
COURSE:Dinner
CUISINE:American
Spiralized parsnips make a wonderful pasta replacement in this satisfying, spicy Autumn dish made with brussels sprouts and spicy chicken sausage.
INGREDIENTS
2 links spicy Chicken Italian Sausage, casings removed
5 oz brussels sprouts, shredded
2 tsp olive oil
6 1/2 oz 1 large parsnip, peeled, spiralized, trimmed 6-inches long
1/4 cup chopped shallots
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1/4 tsp kosher salt
black pepper, to taste
1/2 cup low sodium chicken broth
1/4 cup grated parmesan cheese, omit for whole30
INSTRUCTIONS
Place a large nonstick skillet over medium heat. When hot, add the sausage and cook, breaking up with a wooden spoon 6 to 8 minutes, until browned. Transfer to a plate.
Add the oil to the skillet, brussels sprouts, shallots and garlic and cook on medium-high until golden on the edges, 4-5 minutes. Set aside with the sausage.
Add the parsnip noodles to the skillet over medium heat with the broth and red pepper flakes and cook until the noodles are al dente, about 5 minutes.
Return the sausage and brussels to the skillet, add the cheese and stir to combine.
Serving: 13/4 cups, Calories: 336kcal, Carbohydrates: 29g, Protein: 23g, Fat: 16g, Saturated Fat: 5g, Cholesterol: 70mg, Sodium: 965mg, Fiber: 6g, Sugar: 7gBlue Smart Points:9Green Smart Points:9Purple Smart Points:7Points +:7