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Italian Sausage Cauli-Cream Noodles

This Italian Chicken Sausage Cauli-Cream Noodles recipe is a gluten-free & guilt-free, creamy, decadent, delicious pasta dish.  It has homemade Italian Sausage with ground white meat chicken and a dairy-free cream sauce made from cauliflower. Then a burst of fresh flavor from cherry tomatoes. Gluten-Free Rice noodles are fine like angel air and really soak up all of the creamy deliciousness in every bite.  Gluten-Free. Dairy-Free.

Course Main Course
Keyword cauliflower, cauliflower cream, dinner, ground chicken, healthy dinner, healthy recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 565 kcal
Author Carrie Tyler

Ingredients

Cream Sauce

  • 3 cups Cauliflower florets
  • 1 cup Chicken Broth

Italian Sausage

  • 1 pound Ground Chicken (or ground turkey)
  • 2 cloves garlic, minced
  • 1 teaspoon Fennel Seed
  • 3 Tablespoons Italian Parsley, chopped chopped
  • 1 teaspoon Fresh Ground Pepper
  • 1 teaspoon Salt
  • 1 Teaspoon Extra Virgin Olive Oil

Other

  • 8-10 ounces Cherry or Grape Tomatoes
  • 8 ounces Vermicelli Rice Noodles (or spaghetti or linguine)
  • 1 Tablespoon Italian Parsley, chopped (for garnish)

Instructions

Prep Ahead to make your Kit:

  1. Place the cauliflower florets in a medium sauce pot and fill with water to about ⅓ as high as the florets. Cover and turn the stove to medium heat. Water should come up to a boil and cook with cover on for 8-10 minutes. Turn off heat and let sit for another few minutes.

  2. Test the florets with a fork to make sure they are fall-apart tender. Then strain out the water and transfer to a blender. Add 1 cup chicken broth and blend until smooth. Note: leave the center of the lip off and cover with a towel to let steam escape and avoid a cauli-explosion

  3. Add ½ teaspoon Fresh Ground Pepper and test to see if additional salt is needed. The chicken broth will add a salty flavor, so it may not be required.  Pour the cauliflower cream into a storage container or jar.

  4. Chop 4 Tbls Parsley. Place 1 tbls in a small baggie for garnish. The remaining 3 tbls will go into the turkey sausage.

  5. Mince 2 cloves garlic.  Add the Ground chicken to a large mixing bowl. To the chicken, add the minced garlic, 3 Tbls of the chopped parsley, 1 teaspoon of fennel seed, 1 teaspoon Salt, 1 teaspoon fresh ground pepper. Mix to combine.  Store in a large (gallon) storage bag.

  6. Make the Rice Noodles in a very large pot for lots of room, as rice noodles are starchy and can stick together if the pot is too small. When you add the noodles to the boiling water, stir frequently until they start to soften to ensure the noodles do not stick.  Store in a large (gallon) storage bag.

  7. Place the raw chicken sausage, the cauliflower cream, cherry tomatoes, chopped parsley, and rice noodles on a sheet pan or large bowl in the fridge so everything is kept together for the cooking night.

Cook:

  1. Rinse and cut the cherry tomatoes in half.  Set aside.

  2. To a preheated pan, add 1 tbls extra virgin olive oil. Add the Italian Sausage chicken mixture. Break apart the meat and let it sear.  Continue to break it up into bite-size pieces and let it brown on all sides, about 8 minutes total cooking time.

  3. Pour the cauliflower cream sauce over the cooked chicken sausage in the pan and stir to combine heat up the sauce again. Add the halved cherry tomatoes and stir to combine and heat. Note, the tomatoes will only lightly cook which keeps the bright, fresh, bursting flavor in this dish!

  4. Place the cooked noodles back in a strainer and rinse with warm water. Rice noodles tend to stick together when chilled, so you want to loosen them before adding them to the sauce so that you don’t break them into pieces as you mix. Once the noodles have regained life and are pliable, add them to the sauce in the skillet. Stir to combine.

  5. Plate the pasta, sprinkle with remaining chopped parsley. Enjoy!!

    Noodles with cauliflower cream sauce, sausage, and tomatoes on white plate on counter with tomatoes, parsley, and spoon on counter