Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 6 Servings
This delicious Italian dish is one of my all-time favorites! You can cook it in one pot. All you need are these simple ingredients and you are good to go! A must-try recipe indeed!
Ingredients:
8 oz. (1 c) Chardonnay wine
4 oz. fresh Parmesan cheese, shredded
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch bite-sized pieces
6 cloves garlic, sliced
8 oz. of baby spinach leaves, divided
32 oz. (4 c) reduced-sodium chicken stock
1 large yellow onion, sliced
2 tsp Italian seasoning
1 tsp crushed red pepper flakes
1 c sun-dried tomatoes packed in oil with Italian herbs, drained (about 7 oz.)
1 lb. dry linguine
2 tsp kosher salt
1 tsp fresh ground pepper
Directions:
Place a Dutch oven on the stove, then add chicken, garlic, pasta, 1/2 of the tomatoes, 1/2 of the spinach, crushed red pepper,
Italian seasoning, salt, and pepper. Stir everything until well incorporated.
Turn the heat to medium-high, then add then the wine and chicken stock. Cover the pot with the lid and allow the mixture to boil.
Cook the pasta for about 9 minutes or until firm to bite. Use a tong to toss everything until well combined.
Remove the pot from the heat, then immediately add the cheese and toss until completely melted.
Add the rest of the spinach and toss again until wilted.
Serve right away. Enjoy!
Notes:
Feel free to combine 1/2 tsp dried thyme, 1/2 tsp oregano, 1 tsp rosemary, and 1 tsp dried basil if you do not have Italian seasoning.
You can add more red pepper flakes if you prefer this dish to be spicier.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 562cal | Carbohydrates: 70g | Protein: 38g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 1303mg | Sugar: 4g | Fiber: 5g | Calcium: 324mg | Iron: 4mg
Ingredients
- 8 oz. (1 c) Chardonnay wine
- 4 oz. fresh Parmesan cheese, shredded
- 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch bite-sized pieces
- 6 cloves garlic, sliced
- 8 oz. of baby spinach leaves, divided
- 32 oz. (4 c) reduced-sodium chicken stock
- 1 large yellow onion, sliced
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper flakes
- 1 c sun-dried tomatoes packed in oil with Italian herbs, drained (about 7 oz.)
- 1 lb. dry linguine
- 2 tsp kosher salt
- 1 tsp fresh ground pepper
Instructions
Place a Dutch oven on the stove, then add chicken, garlic, pasta, 1/2 of the tomatoes, 1/2 of the spinach, crushed red pepper,
Italian seasoning, salt, and pepper. Stir everything until well incorporated.
Turn the heat to medium-high, then add then the wine and chicken stock. Cover the pot with the lid and allow the mixture to boil.
Cook the pasta for about 9 minutes or until firm to bite. Use a tong to toss everything until well combined.
Remove the pot from the heat, then immediately add the cheese and toss until completely melted.
Add the rest of the spinach and toss again until wilted.
Serve right away. Enjoy!
Notes
Feel free to combine 1/2 tsp dried thyme, 1/2 tsp oregano, 1 tsp rosemary, and 1 tsp dried basil if you do not have Italian seasoning. You can add more red pepper flakes if you prefer this dish to be spicier. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
