Vermicelli With Sausage And Spinach (Bhg)

• 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

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.

sausage, onions, garlic, olive oil, chicken broth, water, vermicelli, spinach, black pepper, whipping cream

Taken from www.food.com/recipe/vermicelli-with-sausage-and-spinach-bhg-520235 (may not work)