when I needed an easy chicken recipe for dinner, naturally I headed to Pinterest.
One-Pot Cheesy (I’m sold already) Italian Pasta & Chicken from The Slow Roasted Italian caught my eye. Rather, my tastebuds. All of those words resonate with my soul, so it was a no-brainer: I was making this. Plus, one-pot means fewer dishes. Bonus!
Lucky for me, I had everything in my pantry to give this a whirl.
One thing you need to know about me: I rarely ever make a recipe the ‘right’ way. There is always an ingredient we don’t like, or I don’t have. So I wing it! I feel like I have decent intuition with cooking so I make substitutions (and measurements!) on the fly.
We do not care for anything spicy in this house. Acid-Reflux abounds and it’s not a good time for anyone. So those red pepper flakes– not an option. I didn’t substitute anything for those and it was just hunky-dory.
Sun-dried tomatoes have a place in the world. Just not in my world. I find they have a bitter taste when I add them to any dish, so I tend to go with fresh tomatoes. In most cases, I steam them with a ton of garlic, olive oil and Italian seasoning to get a result that is sun-dried tomato-ish. I didn’t bother doing that in this case because of the one-pot cooking method. So, I just substituted a pint of grape tomatoes and tossed in an extra teaspoon of Italian seasoning. Because why not.
Chardonnay. Oh, wine. I have cooking wine in the house but not regular wine. We don’t like it. (Please don’t take away my woman card. I can’t help my taste buds! Plus, it gives me an instant headache. Seriously. One sip and I’m reaching for Advil.) But I didn’t happen to have any version of cooking wine left. I opted for the lemon water as suggested at the end of the recipe. I always have lemons on hand.
We were SUPER happy with this recipe! Being just The Husband and I, there were a ton of leftovers. Which was actually great because I bowl on a league and have shows during the week, so The Husband can still have real food without me being home to create it. Also, some nights I’m lazy. 🙂 When this recipe says it feeds 6 people, they’re 6 servings like the one in the picture, nice and hearty.
Do you think you’ll try this one? ‘Cuz I totally think you should.
- 8 ounces baby spinach leaves (divided)
- 1 cup sun-dried tomatoes packed in oil and Italian herbs (drained (about 7 ounces))
- 1 large yellow onion (sliced)
- 1 pound uncooked boneless (skinless chicken breasts (cut into ½" bite size pieces))
- 6 garlic cloves (sliced)
- 1 pound dry linguine
- 2 teaspoons dried Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon crushed red pepper flakes
- 4 cups (32 ounces) reduced sodium chicken stock
- 1 cup (8 ounces) chardonnay wine
- 4 ounces fresh Parmesan cheese (shredded)
- Combine ½ of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven, Rokcrok Dutch Oven, 12" Skillet or All Purpose Pot 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 (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 which will become 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. Toss in remaining spinach. Serve and enjoy!
I know some people don't keep a stock of alcohol or just don't drink/use it. Lemon water is how I substituted: ½ cup fresh lemon juice and ½ cup water. The wine adds a fabulous rich buttery flavor and a bright citrusiness to the pasta.
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