One Pot Cheesy Italian Pasta And Chicken Food

ONE POT CHEESY CHICKEN PASTA + VIDEO

One Pot Cheesy Chicken Pasta + Video image

Cheesy Chicken Pasta is a hearty Italian meal that simply bursts with Italian flavors! You need ONE pot for this chicken spaghetti recipe!

Provided by Donna Elick

Categories Main

Time 20m

Number Of Ingredients 13

Ingredients

8 ounces baby spinach leaves (divided)
1 cup sun dried tomatoes packed in oil with Italian herbs (drained (about 7 ounces))
1 large yellow onion (sliced)
1 pound boneless skinless chicken breasts (cut into 1/2" bite sized pieces)
6 cloves garlic (sliced)
1 pound dry linguine
2 teaspoons Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
32 ounces (4 cups) reduced sodium chicken stock
8 ounces (1 cup) chardonnay wine
4 ounces fresh Parmesan cheese (shredded)

Steps:

Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, pasta, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven 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.
Turn 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 and enjoy!

Nutrition Facts : ServingSize 1 ., Calories 562 kcal, Carbohydrate 70 g, Protein 38 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 61 mg, Sodium 1303 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 6 g

CREAMY CHICKEN ONE-POT PASTA

Creamy Chicken One-Pot Pasta image

When the craving for a creamy, cheesy pasta strikes-but you still need to bring some protein and veggies to the table-this one-pot meal is your simple solution. Chicken, bell peppers and green onions make this a dinner that's complete, comforting and little grownup all at the same time.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 to 1 1/4 lb boneless skinless chicken thighs, cut in 1-inch pieces
1 cup diced yellow bell pepper (about 1 large)
1/2 cup sliced green onion whites
1/2 teaspoon pepper
1/4 teaspoon salt
1 carton (32 oz) Progresso™ chicken broth
1 cup heavy whipping cream
12 oz uncooked rotini pasta (3 3/4 cups)
1 cup frozen sweet peas
2 cups shredded sharp Cheddar cheese (8 oz)
1/4 cup sliced green onion greens

Steps:

In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Using slotted spoon, transfer to bowl; cover and keep warm. Add bell pepper, green onion whites, pepper and salt to butter and drippings in pan; cook over medium-high heat 3 to 5 minutes, stirring frequently, until softened.
Stir in broth and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 12 minutes, stirring frequently. Stir in frozen peas and chicken; stir 3 to 4 minutes or until pasta is cooked to desired tenderness and sauce is thickened.
Remove from heat; stir in cheese until melted and smooth. Top with green onion greens.

Nutrition Facts : Calories 670, Carbohydrate 56 g, Cholesterol 165 mg, Fat 4 1/2, Fiber 4 g, Protein 36 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 4 g, TransFat 1 g

ONE-POT CHEESY ITALIAN PASTA AND CHICKEN RECIPE

One-Pot Cheesy Italian Pasta and Chicken Recipe image

Provided by KimberlyB

Number Of Ingredients 13

Ingredients

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) reduced sodium chicken stock
1 cup (8 ounces) chardonnay wine
4 ounces fresh Parmesan cheese, shredded

Steps:

Combine 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 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. Turn 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 and enjoy! 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. I 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).

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