Cheesy Italian Pasta & Chicken

One-pot Cheesy Italian Pasta and Chicken

Dinner, Entrees, Food & Recipes / By

This recipe was shared by one of my students, Sandy Bennett from Chicago.  It’s so easy and really flavorful and delicious!  A great dish to serve guests.

Ingredients

8 oz. baby spinach, divided
1 Cup Sun dried tomatoes packed in oil & Italian herbs, drained (about 7 oz)
1 large onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2″ bite size pieces
6 garlic cloves, sliced
1 pound dry Linguine
2 teaspoons dried Italian seasonings”2 teaspoons Kosher salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
4 Cups (32 oz.) chicken stock
1 cup Chardonnay wine
4 ounces Parmesan cheese, shredded

Method

Cook onions & chicken for a few minutes, just until the chicken turns from pink to white. Combine 1/2 of the spinach with the tomatoes, garlic, linquine, Italian seasoning, salt, pepper & crushed red pepper in a 5 quart Dutch oven over medium-high heat.  Add chicken & onions.  Pour chicken stock and wine over top.  Cover and bring to a boil. 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 the pan when the pasta is done cooking.  This is going to make the base for the 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 spinac

This goes really fast so it’s best to have everything ready and then just put it together according o the directions, after your guests are seated.  It may be a good time to serve the salad.

Enjoy!