Categories: Pasta

Ingredients

• 4 Italian sausage links, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tsp olive oil
• 2 cans (14.5 oz. each) chicken broth
• 8 oz. uncooked angel hair pasta, broken in half
• 2 pkg. (9 oz. each) fresh spinach, trimmed and coarsely chopped
• 2 tbsp all-purpose flour
• 1/4 tsp black pepper
• 1/3 cup heavy whipping cream

Directions

1. In a Dutch oven, cook the sausage, onion and garlic in oil over medium heat until meat is no longer pink; drain. Add broth; bring to a boil. Add pasta; cook for 3 minutes, stirring frequently.

2. Gradually add spinach. Cook and stir until pasta is tender and spinach is wilted, 2 to 3 minutes. In a small bowl, combine the flour, pepper and cream until smooth; gradually stir into pasta mixture. Bring to a boil; cook and stir until thickened, 1 to 2 minutes.

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