One-Pot Cheesy Greek Pasta with Chicken

from The Simple Kitchen Cookbook by Chad and Donna Elick

SERVES 16  |  ACTIVE TIME 15 Min  |  TOTAL TIME 30 Min

1 cup sun-dried tomatoes packed in oil and Italian herbs, drained
1 large yellow onion, sliced
1 lb boneless, skinless chicken breasts, (cut into ½" pieces)
6 cloves garlic, sliced
1 cup kalamata olives, pitted and halved
1 lb linguine pasta, uncooked
2 tsp dried oregano
1 tsp freshly ground pepper
1 tsp kosher salt
8 cups baby spinach leaves, divided
4 cups chicken stock
1 cup Chardonnay
8 oz feta cheese, crumbled

Combine the tomatoes, onion, chicken, garlic, olives, linguine, oregano, pepper and salt with 4 cups of the spinach in a 12-inch braising pan or Dutch oven over medium-high heat. Pour the chicken stock and the wine over the top.

Cover and bring to a boil. Cook for 7 to 9 minutes, until the pasta is al dente (has a bite to it). Toss the pasta with tongs occasionally to keep it 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.

Turn off the heat and add the cheese to the pasta. Toss the pasta with tongs until the cheese melts into the pasta. Toss in the remaining 4 cups of spinach.

DONNA’S SIMPLE KITCHEN TIP: Grab two lids of the same size. You can use plasticware or lids from your fridge. Place one lid with the lip facing up, so you have an edge that will hold your food. Fill the lid with pitted kalamata olives. Place the second lid on top of the olives with the lip facing down. Firmly press down on the top lid. The two lips will hold the olives in place, so they do not roll off the lid. Slide your serrated knife between the lids and carefully slice through them. Watch your fingers. Now you have halved olives in the blink of an eye!

Recipe developed by Donna Elick - The Slow Roasted Italian
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