One Pot Italian Pasta
Let me just say, this is awesome. I have made this recipe twice in the last month and I think it will always be my go-to meal for a busy night. Also would be a great recipe to bust out for guests, since it basically cooks itself, makes a large volume of food, and tastes amazing! And since it's in one pot...no extra dishes. HUGE for me! :)
- 8 ounces baby spinach leaves (frozen ok too)
- ½ cup sun-dried tomatoes packed in oil and Italian herbs
- ½ cup canned diced tomatoes
- 1 medium sweet yellow onion, sliced
- 1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
- 6 garlic cloves, minced (add more or less to your liking)
- 1 pound dry linguine
- 2 teaspoons dried Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 4 cups (32 ounces) chicken stock (1 carton)
- 1 cup chardonnay wine
- 4 ounces fresh Parmesan cheese, shredded
TIP: Buy the chicken breasts pre-cut in package and you won't even have to take the time to cut it all up.
- Combine the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper in a large pot over medium-high heat. Pour chicken stock and wine over top. (basically everything but the parmesan cheese)
- Cover and bring to a boil.
- Cook about 10 minutes until pasta is almost done. 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 Parmesan cheese sauce.
- Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Enjoy!
TIP: If you don't have Italian Seasoning on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.