This is one way I used up some leftover ham and chicken sausage.
2 tomato-basil flavored chicken sausage links
1/2 lb. of fully cooked ham
1 sweet red bell pepper, sliced
2 zucchini julienned into noodles
1/2 medium red onion, sliced
1 1/2 cups fresh mushrooms, sliced
2 cups butternut squash julienned into noodles
1 cup kohlrabi julienned into noodles
2 cloves fresh garlic, pressed
Shaved fresh parmesan cheese
Fresh cilantro or basil, torn
Olive oil and butter for the pan
Salt and pepper to taste
First, slice and dice the chicken sausage links and ham. Set them aside.
Then drizzle olive oil into a large skillet. Add about a tablespoon of butter if you like.
Heat the skillet with the oil on medium heat. Then add the veggie noodles, sweet red bell pepper, mushrooms, red onion, pressed garlic, salt, and pepper. Cook them for 5-8 minutes until tender but not mushy.
When the vegetables are tender, place them onto a platter.
Then place the sliced and diced chicken sausage and ham in the hot skillet and sear until heated through stirring frequently.
When the sausage and ham are heated through, place them on top of the vegetable noodles. Sprinkle with parmesan or mozzarella cheese.
Keywords: zoodles, veggie noodles, vegetable noodles, low-carb noodles, healthy recipe, julienned vegetables, chicken sausage, ham