"Al Fresco Buffalo Chicken Sausage enhances the flavor of the sauteed vegetables, bound together by the soup starter. Placed atop a bed of egg noodles & topped with real Parmesan cheese & green onions. This is a meal in itself but also goes well with fresh sliced tomatoes or a tossed salad & grilled french bread."
Place olive oil in large skillet. Heat & then add the onions, cucumbers, & bell peppers. Saute on medium heat for about 5 minutes & then add the mushrooms & continue sauteing until mushrooms are tender-crisp. While this is sauteing, heat your grill & grill sausages until done. Set aside.
Drain spinach & add to the skillet.
Next add the soup starter & heat through. Next, add the cornstarch mix & continue heating on medium heat until thickened.
Salt & pepper to taste.
Place on top of prepared noodles & top with shredded Parmesan cheese & chopped green onions.