Ingredients
- 8 Oz. Baby spinach leaves, divided
- 1 cup sun-dried tomatoes packed in oil and Italian herbs , drained and rinsed( about 7 OZ)
- 1 Large Yellow onion, sliced
- 1 LB. uncooked boneless, skinless chicken breasts, cut into 1/2" pieces
- 6 garlic cloves, sliced
- 1 Lb. Dry linguine
- 2 tsp. dried Italian seasoning
- 1 tsp. kosher salt
- 1 tsp. fresh ground pepper (Opt)
- 1 tsp crushed red pepper flakes (Opt)
- 4 cups (32 oz) low fat, low sodium Chicken stock
- 1 cup (8 oz) chardonnay wine
- 4 Oz Fresh Parmesan Cheese. shredded
How to Make
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Step 1: 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.
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Step 2: Pour in chicken stock and wine over the top. Cover and bring to a boil.
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Step 3: 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.
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Step 4: This is going to make the base for our cheese sauce.
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Step 5: Drain pasta mixture and catch the drippings in another medium size pan.
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Step 6: Keep pasta mixture warm
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Step 7: Add the cheese to the liquid and stir till smooth and cheese is melted.
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Step 8: Pour over the pasta mixture and toss till everything is coated.
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Step 9: Can serve with salad and garlic bread.
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Step 10: The wine gives this dish a nice flavor and the alcohol will cook off during cooking.
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Step 11: 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)
We hope you enjoy this recipe!
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