One pot dinner meals are always on my top favorite lists and this one pot pasta does not disappoint! Sundried tomatoes, spinach, chicken and linguine with spices make this meal have incredible flavoring - Don't miss out - make it today! It's quick, its tasty and its our very favorite. Thanks to Lisa my good friend and neighbor for sharing - it's been LIFE CHANGING!
ONE POT PASTA
8 ounces baby spinach leaves (or as much as you want)
1 jar sun-dried tomatoes packed in oil and Italian herbs (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, minced
1 pound dry linguine
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt (i often use regular salt)
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes (or less if you want less spicy)
4 cups (32 ounces) reduced sodium chicken stock
1 cup lemon juice
6 ounces fresh Parmesan cheese, shredded
Combine tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and lemon juice over the 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. Add the Spinach then continue to monitor while cooking for approximately 2 more minutes. Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta.
ENJOY!