SERVES 6 | ACTIVE TIME 20 Min | TOTAL TIME 30 Minutes
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 1/2" 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) chicken stock
1 cup (8 ounces) chardonnay wine
4 ounces fresh Parmesan cheese, shredded
1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine,
Italian seasoning, salt, pepper and crushed red pepper in a 5-quart
Dutch oven (or a 4-quart braiser) 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 when the pasta is done cooking. This is
going to make the base for our delicious cheese sauce.
off the heat and add the cheese to the pasta. Toss pasta with tongs
until the cheese melts into the pasta. Toss in remaining spinach. Serve
DONNA'S SIMPLE KITCHEN TIP: Dried
Italian Seasoning is a fabulous convenience ingredient. If you do not
keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary,
1/2 teaspoon oregano and 1/2 teaspoon dried thyme.
This dish is just spicy enough to make your tongue tingle. For a very mild sauce, reduce the red pepper flakes to 1/2 teaspoon.
know some people are sensitive to alcohol. The wine adds a fabulous
rich buttery flavor and a bright citrusiness to the pasta. If you can
use the chardonnay, I highly recommend it. However, you can substitute
with chicken stock, white grape juice, or lemon water (1/2 cup fresh
lemon juice and 1/2 cup water).
Recipe developed by Donna Elick - The Slow Roasted Italian
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