One Pot Cheesy Italian Pasta and Chicken
January 11, 2020
"This recipe came from "Secrets From my Kitchen" I love this dish. It is both satisfying and filling. Served with garlic bread and salad make a full course meal. (Sorry my pics aren't that great)"
- Serving Size: 1 (377.2 g)
- Calories 383.3
- Total Fat - 9.6 g
- Saturated Fat - 3.8 g
- Cholesterol - 437.7 mg
- Sodium - 717.8 mg
- Total Carbohydrate - 7.8 g
- Dietary Fiber - 1.9 g
- Sugars - 2.1 g
- Protein - 57.2 g
- Calcium - 257.5 mg
- Iron - 6 mg
- Vitamin C - 22.7 mg
- Thiamin - 0.2 mg
Combine 1/2 the spinach with the tomatoes, onion, garlic, chicken, linguine, Italian seasoning, salt, pepper, and crushed red pepper in a 5 quart dutch oven over medium-high heat.
Pour in chicken stock and wine over the top. Cover and bring to a boil.
Cook 7-9 minutes until pasta is al dente. Toss with tongs occasionally to keep the pasta from sticking to bottom of pot. You will have some liquid in the pan when the pasta is done cooking.
This is going to make the base for our cheese sauce.
Drain pasta mixture and catch the drippings in another medium size pan.
Keep pasta mixture warm
Add the cheese to the liquid and stir till smooth and cheese is melted.
Pour over the pasta mixture and toss till everything is coated.
Can serve with salad and garlic bread.
The wine gives this dish a nice flavor and the alcohol will cook off during cooking.
IF you don't want to use wine you may use white grape juice, or lemon water (1/2 cup fresh lemon and 1/2 cup water)
Tips & Variations
No special items needed.