Low Carb Chicken Sausage Pasta

Watch me make this dish in the video above!

When I found the low carb pasta from Kaizen I was definitely skeptical but living a low carb lifestyle always has me on the hunt for low carb products that taste like the real thing. This pasta did not disappoint. This is not a sponsored post this is just an honest review and a passing along of a great company that I love to support. Plus the pasta is only 2g net carbs per serving and it tastes just like the real thing! You can also sub in your favorite low carb pasta- zucchini noodles, spaghetti squash, heart of palm, black bean spaghetti... the list goes on. Make this recipe your own by switching out the pasta or the veggies. Whatever you do- just make it! 

Low Carb Chicken Sausage Pasta- Serves 3 

4oz red bell pepper, chopped

8oz zucchini, chopped

4oz baby Bella mushroom, chopped

1/4 cup chopped onion

4 links of chicken sausage

2 Tbsp parmesan cheese

1/3 cup basil pesto

2 Tbsp of butter

1 tablespoon of olive oil

1 Tbsp balsamic glaze

2 servings of Kaizen 2g net carb pasta, 112g (found at shredhappens.com)

Fresh basil leaves for garnish

Air fry the sausage links for 18 minutes at 395 degrees F.

Boil water and cook the pasta in salted water. 

While the sausage is cooking, warm up the oil and 1 tbsp of butter in a large skillet over medium high heat. 

Add in the onion, zucchini, bell pepper and mushrooms. Sprinkle with salt and pepper. 

Saute until the veggies are cooked through and getting browned edges. 

Once the chicken sausage is done, slice it up and add it to the veggies. Then add in the cooked pasta. 

Sprinkle with parmesan cheese and add in the pesto. Mix thoroughly. 

Add in the other tablespoon of butter, allow to melt and mix well. 

Serve with fresh chopped basil, and a drizzle of balsamic glaze. 

ENJOY!

Nutritional Facts Per Serving*

700 Calories

16g Net Carbs

40g protein 

*Nutritional info is calculated using the exact ingredients I used. 

The macros will changed based on your ingredients. 

The BEST Chicken Marinade EVER! Great for meal prep!

 Let's make the BEST chicken ever. It's the best because it is a super quick marinade. 2 hour minimum marinate time but you can also let it sit in the marinade in the fridge for up to 2 days. It's also super juicy and flavorful. But the best part is- it's super versatile. You can add this chicken to salads, make a grilled chicken sandwich, nourish bowls, make chicken salad out of it, buffalo chicken wraps, caesar salad topper, the list goes on and on. I make this chicken every week for a reason: simple, fast, and delicious. 

The best chicken marinade ever:

1.5 lb of boneless, skinless chicken breast

2 Tbsp olive oil, divided

1 tsp salt

1 tsp pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp dried oregano OR Italian Seasoning

1 tsp paprika

Trim your chicken and halve lengthwise any extra thick pieces to ensure even cooking. 
In a resealable plastic bag (or a large bowl) add in 1 tbsp of olive oil. Add in your chicken, turning to coat. Then add in the other 1 tbsp of olive oil and coat the chicken as evenly as you can.  In a small bowl mix together all of your dried spices and the salt and pepper. Mix thoroughly until they are well combined. Add half the spice mixture to the chicken and mix well coating the chicken. Then add in the rest of the spice mixture and mix to coat. 
Marinate in the fridge 2 hours or up to 2 days. Then, cook however you choose. Bake it, grill it, pan fry it, air fry it, grill pan it, the sky is the limit. 
Enjoy! 

Watch me make this recipe int he video below!