Garlic Chicken Sausage Zucchini Pasta with Tomatoes, Basil & Kale


1.5 zucchinis, Blade C
1/2 whole tomato, chopped
1/2 cup chopped basil (and a bit extra for garnish)
1 tsp red pepper flakes (or more, if you like it spicy!)
salt and pepper
2 small red potatoes, quartered
olive oil
1 tbsp garlic powder
2-3 links, chicken sausage, caseings removed and cut into chunks
1/3-1/2 cup, Parmesan Cheese (optional!)
2 large garlic cloves, minced


Preheat oven to 425 degrees. In a bowl, place in red potatoes and pour in two glugs of olive oil. Spray a baking sheet with olive oil cooking spray. Place in potatoes and season with salt, pepper and garlic powder. Once preheated, add in potatoes. Halfway through, toss around. Once done, set aside.

Add 3-4 glugs of olive oil in a large skillet and season with salt and pepper. Once oil heats, add in garlic and cook for 1 minute, stirring frequently. Then, add red pepper flakes, stir for 30 seconds and then add in chicken sausage.

Cook the sausage for about 2 minutes and then flip and cook for another 2-3 minutes or until sausage is no longer pink. Add in tomatoes and cook for 1 minute.

Add in zucchini pasta, another glug (or two!) of olive oil and season with salt and pepper. Stir to combine. Add in roasted potatoes. Cook for 2-3 minutes or until zucchini softens.

Add in Parmesan cheese (of course, optional). Stir thoroughly to combine. Pour into serving bowl, plate onto dishes and serve garnished with any leftover chopped basil.

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