One Pot Cheesy Italian Pasta & Chicken

10 oz baby spinach, divided

1 cup sun-dried tomatoes packed in oil and italian herbs, drained (about 7 ounces)

1 large yellow onion, sliced

1 lb uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)

6 garlic cloves, sliced

1 lb dry linguine

2 tsp dried italian seasoning

2 tsp kosher salt

1 tsp fresh ground pepper

1 tsp crushed red pepper flakes (1/2 if you don't want it too hot)

4 cups chicken stock (NOT broth)

1 ½ cups chardonnay

4 oz parmesan cheese, shredded

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!

Italian Seasoning Alternative

Combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme

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One Pot Cheesy Italian Pasta & Chicken