Vermicelli With Sausage and Spinach (BHG)

Better Homes and Gardens New Cookbook 15th Edition

• Ready In: 25 mins
• 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

1. 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.
2. 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.