Ingredients

• Kiolbassa Roasted Garlic sausage (chop into rounds) - 1 package
• Olive oil - 2 tablespoons
• Garlic (minced) – 3 cloves
• Heavy cream - 1 cup
• Chicken broth - 1/4 cup
• Italian seasoning - 1 teaspoon
• Parmesan cheese - ½ cup
• Spinach (chopped) - 1 cup
• Sun-dried tomatoes - ½ cup
• Salt (to taste)
• Pepper (to taste)
• Zucchini noodles - 12 ounces
• Fresh basil (for topping)

Instructions

1. Add the olive oil to your cast iron Dutch oven and heat over medium heat.
2. Add the Kiolbassa and cook each side for about 3 minutes, until it turns brown. Set it aside.
3. Add the garlic and cook until fragrant, about 30 seconds.
4. Add the chicken broth, heavy cream, parmesan cheese, and Italian seasoning to the pan.
5. Increase heat to medium-high and whisk until bubbly and thicken.
6. Add the sun-dried tomatoes and spinach, and bring the mixture to a simmer until the spinach gets wilted.
7. Add the sauce and the zucchini noodles to the pan.
8. Cook for about 3 minutes.
9. Season with pepper and salt.
10. Serve.