Heat the olive oil over medium heat in a large (10-12”) cast-iron skillet.

Add in the sliced Kiolbassa and cook for 2-3 minutes on each side until browned. Remove and set aside.

Toss in the garlic and cook, stirring, for about 30 seconds until it’s fragrant.

Pour in the heavy cream, chicken broth, Italian seasoning, and parmesan cheese. Crank up the heat to medium-high and whisk until the sauce starts to bubble and thicken.

Add the spinach and sun-dried tomatoes, simmering until the spinach wilts.

Bring the sausage back into the skillet along with the zucchini noodles. Cook for another 2-3 minutes until everything is hot.

Season with salt and pepper to taste and serve!