Stuck on Food: Creamy Rice Noodles with Spinach and Sausage

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Hungry Girl time!

I have to say, I’ve out done myself. This recipe is the best yet. Who doesn’t love some noodles in tomato sauce? The spice from the sausage is perfectly balanced with the creamy sauce, and it’s just down-right delicious!
I found this recipe on Pinterest – click here for the original recipe from the blog Budget Bytes!

Project: Creamy Rice Noodles with Spinach and Sausage

Ingredients:

– 3/4 box of rice noodles
– 1 package of link sausage ( I used medium heat)- 1 medium onion, diced
– 1 cup of spinach, chopped
– 1 cup of monterray Jack cheese, shredded
– 1 cup of chicken broth
– 1/2 can of tomatoes
– 1 green onion

That’s it! Easy ingredients and an easy recipe always make me a happy, hungry girl!

First, since I had to thaw my whole package of sausage, I wanted to kill a few birds with one stone, so I cooked the whole package. (I get weird about meat when I’m cooking, and I just rather it be done. Let’s be honest, I’ve never claimed to be an expert chef!) After it had turned a deep red color, I pulled all the sausage out and drained the pan. This sausage tends to be a little fatty, so I wanted to get excess grease out.

Next up, the onions. I put my chopped onions – while tears streamed down my face- into the pan. If anyone has tips on this, please share. I even had on sunglasses, which I read somewhere would help, and no such luck.

After the onions were translucent, I added back in a little over half the sausage I had cooked. Next up, I poured in about a half can of tomatoes and a 3/4 of the box of the rice noodles. I then poured chicken broth just until the noodles were covered in my pan, and I pushed everything down in the pan because I didn’t want it to be too soupy. Also when you are adding this in your pan, don’t be too strict on the measurements. I wanted my sauce to be creamy and not too liquid, so if you need more liquid, add some more tomatoes.

I let this cook for about 8 minutes and they cooked perfectly!

Next up I added about 3/4 a cup of my shredded cheese and the spinach.

Topped it off with a few slivers of green onions – and volia!

Homemade goodness – and gluten free! But next time, I am not using so many onions.

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