One Pot Cheesy Italian Pasta and Chicken

By Sheilapp

Ingredients

• 8 ounces baby spinach, divided
• 1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
• 1 lg yellow onion, sliced
• 1 lb uncooked chicken breast, cut into 1/2" bite size pieces
• 6 garlic cloves, sliced
• 1 lb dry linguine
• 2 tsp dried Italian seasoning
• 2 tsp kosher salt
• 1 tsp fresh ground pepper
• 1 tsp crushed red pepper flakes
• 4 cups (32 ounces) reduced sodium chicken stock
• 1 cup (8 ounces) chardonnay wine
• 4 ounces fresh Parmesan cheese

Details

Servings 6
Adapted from theslowroasteditalian.com

Preparation

Step 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.

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

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. Serve and enjoy.