Description

Make the perfect pasta and chicken dinner with this one pot wonder. It takes just 30 minutes from prep to table to prepare and just one pot to clean. Of course, the taste is the most important consideration and it has plenty. It's made in a rich sun-dried

Ingredients

• 8 oz. baby spinach leaves, divided
• 1 c. sun-dried tomatoes, packed in oil and Italian herbs, drained and cut into pieces
• 1 large yellow onion, sliced
• 1 lb. uncooked boneless, skinless chicken breasts, cut into 1/2 inch bite sized pieces
• 6 garlic cloves, sliced
• 1 lb. dry linguine
• 2 t. Italian seasoning
• 2 t. kosher salt
• 1 t. freshly ground black pepper
• 1/2 - 1 t. crushed red pepper flakes
• 4 c. reduced sodium chicken stock
• 8 oz. chardonnay wine
• 4 oz. freshly shredded Parmesan cheese

Steps

1. Combine half of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper flakes in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine on top; cover; bring to a boil.
2. Cook 7-9 minutes until pasta is al dente. Occasionally toss pasta with tongs to keep pasta from sticking to the bottom of the pot. There will still be some liquid in the pan when the pasta is done cooking, which will help make the base for the cheese sauce.
3. Turn off heat; add the cheese to the pasta; toss with tongs until cheese melts into the pasta; toss in remaining spinach.