In our house we do not have pasta as a side dish very often, but when I saw this recipe for Creamy Noodles in my reader from A Taste of Home Cooking I though it sounded easy and delicious. The recipe is originally from another fellow cooking board member, Stephanie Cooks. I loved the idea of a the spinach with a creamy sauce. The other nice thing about this side is that the sauce thickens as it bakes in the oven- no standing and whisking over a hot stove!
We served these noodles with grilled pesto chicken we picked up from Trader Joe's and a big spinach salad. Kellen even enjoyed the pasta the next day for lunch. He is starting to sue a fork and this was a perfect practice food. He also recently tried his first bunch of fresh spinach. Hysterical. He loved the crunch and ate a bunch, however as it sat in his mouth it became slimy and he spit it all out. I think he liked the crunch because he ate more and did the same exact thing. Babies I tell ya.....
I kept the recipe the same, except for using milk over cream, but I doubled it because the original recipe served two and we wanted some leftover for lunches the following day.
4 cups egg noodles, uncooked
2 cup baby spinach, but into thin ribbons
2 cup chicken broth
4 Tbl. flour
4 Tbl 2 % milk
1 1/2 tsp garlic powder
4 Tbl Parmesan cheese
1/2 tsp salt
1 tsp Onion powder
1/4 tsp white pepper
Preheat the over to 400 degrees.
Cook the egg noodles and pour them into an 8x8 baking dish. Toss in the spinach and gently stir.
In a small bowl combine the chicken broth, flour, milk, garlic, cheese, salt, pepper, and onion powder. Stir well, until the flour is no longer clumpy.
Pour creamy broth over the noodles and spinach and stir to coat evenly. Bake for about 30 minutes, uncovered, stirring halfway through. Remove from oven stir and serve.