Low Carb Chicken Sausage and Squash Skillet
How to Make It
Step 1
Chop raw chicken breast into bite-sized pieces and season with the salt, pepper, onion powder, and paprika. Toss the chicken with the olive oil in a pan over medium heat. Cook the chicken until it’s just browned on all sides.
Step 2
Break up ground Italian sausage into the pan. Continue cooking on medium heat until the sausage is mostly browned (leave slightly undone, as the rest of the recipe will finish cooking the proteins.
Step 3
Move all the protein to the edges of the pan. Reduce the heat to low and melt the butter in the center of the pan. Place in the garlic and cook for 30-60 seconds until the garlic is golden and fragrant.
Step 4
Pour the red sauce into the pan. With the heat on low, stir in chopped basil and thin sliced squash. Place a lid over the pan and let the sauce simmer as the squash cooks down – about 4-5 minutes.
Step 5
Remove the lid and stir the cream cheese into the sauce. Once the sauce has thickened and heated through, remove from the stove and serve right away.
Ingredients
- Chicken Breast Boneless Skinless Raw – 5 oz
- Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
- Onion Powder – ⅛ teaspoon
- Paprika – ¼ teaspoon
- Olive Oil – 2 teaspoon
- Ground Mild Italian Sausage – 3.33 oz
- Unsalted Butter – 1 tablespoon
- Garlic – 1 teaspoon
- Marinara Or Spaghetti Sauce Commercially Prepared – ½ cup
- Basil – 5 leaf
- Yellow Squash By Essential Everyday – 4 ounce
- Cream cheese, brick – 0.5 oz