Chicken Sausage & Zucchini Casserole

• 2 1/2 cups brown rice penne pasta
• 8 -12 ounces chicken sausage
• 2 tablespoons olive oil
• 5 -6 cups thinly sliced or shredded zucchini (about 1 1/2 pounds)
• 2 cups chopped onions
• 1/2 teaspoon celtic sea salt
• 1/4 teaspoon fresh ground black pepper
• 3 garlic cloves, pressed
• 2/3 cup chicken broth (homemade is best, I'll post a recipe soon)
• 2 teaspoons arrowroot
• 1/2 cup crumbled feta cheese
• 2/3 cup shredded mozzarella cheese

1. Preheat oven at 400.
2. Cook penne as directed in boiling water; drain and set aside.
3. Cut sausage into small slices (or remove casings so it can crumble as it cooks). Cook over medium heat in skillet.
4. Remove sausage from skillet and then put in olive oil, zucchini and onion to saute.
5. Add salt, pepper, and garlic after the zucchini and onion have softened.
6. Make a slurry with the chicken broth and arrowroot power and add to vegetable mixture.
7. Stir sausage back in, followed by the feta and mozarella cheeses.
8. Either place in casserole dish or if using an oven-proof skillet, leave it as is, cover and put in oven until warmed through, about 20 minutes.

brown rice penne pasta, chicken sausage, olive oil, zucchini, onions, celtic sea salt, fresh ground black pepper, garlic, chicken broth, arrowroot, feta cheese, mozzarella cheese

Taken from www.food.com/recipe/chicken-sausage-zucchini-casserole-462986 (may not work)