Bavarian Sausage-And-Kraut Supper

This is from Cooking Light, December 1999. Good stuff! They say the serving size is 1 1/4 cups noodles and 1 cup sausage-apple mixture.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  cups  medium egg noodles (about 8 ounces)
• 1  tablespoon olive oil
• 1  cup onion, sliced
• 1  teaspoon caraway seed
• 2  cups granny smith apples, sliced (about 3/4 pound)
• 1 1⁄2 cups sauerkraut, drained (I never drain it!)
• 14  ounces turkey kielbasa, cut into 1/2-inch-thick slices
• 1⁄2 cup chicken broth
• 1⁄4 cup sherry wine

Directions

1. Cook noodles according to package directions, omitting salt and fat; drain and set the noodles aside.
2. While the noodles are cooking, heat the olive oil in a large nonstick skillet over medium-high heat. Add sliced onion and caraway seeds, and cook 4 minutes or until lightly browned, stirring constantly. Add apple, sauerkraut, and sausage, and cook 5 minutes. Stir in the chicken broth and sherry, and bring to a boil. Reduce heat to medium, and cook 5 minutes. Serve over the noodles.