ONE-POT CHEESY ITALIAN PASTA AND CHICKEN

Recipe Category
Main dish
Difficulty
Medium
Ingredients
8 ounces baby spinach leaves, divided
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
6 garlic cloves, sliced
1 pound dry linguine or other noodles
2 teaspoons dried Italian seasoning
2 teaspoons salt
1 teaspoon ground pepper
1/4 teaspoon crushed red pepper flakes
4 cups (32 ounces) reduced sodium chicken stoc
1 cup (8 ounces) white cooking wine (Walmart)
4 ounces Parmesan cheese, shredded
Recipe instruction

  1. Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.

  2. Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in he pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.

  3. Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach.

 NOTES

  1. This dish is just spicy enough to make your tongue tingle. For a very mild sauce, reduce the red pepper flakes to 1/2 teaspoon.

  2. I know some people are sensitive to alcohol. The wine adds a fabulous rich buttery flavor and a bright citrusiness to the pasta. If you can use the white whine, I highly recommend it. However, you can substitute with chicken stock, white grape juice, or lemon water (1/2 cup fresh lemon juice and 1/2 cup water).

  3. http://www.theslowroasteditalian.com/2016/10/one-pot-cheesy-Italian-Pasta-Chicken-recipe.html