- 2 packs of smoked sausage
- 1 Tbsp olive oil
- 1 medium onion dices
- 1 (14.5 oz.) can diced tomatoes
- 8 oz. pasta
- 3 cups fresh spinach
- 1 cup (4 oz.) shredded colby jack
- 1 whole green onion diced
- 1 tb of powdered chicken broth
INSTRUCTIONS
- Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
- Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes
- cook the pasta according to the package- I used egg noodles then drain and rinse.
- Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, add 1 tablespoon of powdered chicken broth
- Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot
- taste before you add salt since the chicken broth is salty- as always salt and pepper to taste.
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