Vermicelli With Sausage and Spinach (BHG)

Name: Vermicelli With Sausage and Spinach (BHG)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 lb cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices; 3/4 cup chopped onions or 1 large onion; 2 large garlic cloves, chopped; 2 teaspoons olive oil; 2 (14 ounce) cans reduced-sodium chicken broth; 1/4 cup water; 1 (8 ounce) package dried vermicelli, broken in half; 1 (9 ounce) package prewashed fresh Baby Spinach; 1/4 teaspoon black pepper; 1/3 cup whipping cream

Submitted by dbblhm

"Better Homes and Gardens New Cookbook 15th Edition"

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Ready In:: 25mins
Ingredients:: 10
Serves:: 4

ingredients

1 lb cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices
³⁄₄ cup chopped onions or 1 large onion
2 large garlic cloves, chopped
2 teaspoons olive oil
2 (14 ounce) cans reduced-sodium chicken broth
¹⁄₄ cup water
1 (8 ounce) package dried vermicelli, broken in half
1 (9 ounce) package prewashed fresh Baby Spinach
¹⁄₄ teaspoon black pepper
¹⁄₃ cup whipping cream

directions

In a 4 quart Dutch oven cook sausage, onion and garlic in hot oil over medium high heat until sausage is lightly browned and onion is tender.
Add broth and water to Dutch Oven; bring to boiling. Add pasta; cook for 3 minutes, stirring frequently. Add spinach and pepper; cook about 1 min more or until spinach wilts. Stir in cream. Serve immediately.