January – Say Cheesy One-Pot Pasta

Politics, religion, and the state of the world right now may divide us, but if there’s one thing we can all agree on, it’s food. Zeus and I love food, and love discovering new things, so this new year brings 12 new recipes! Hopefully. Last year I doubled up a few times so we made up for our lack of cooking in other months, particularly the later ones. Here’s to a new start! (And making it through all 12 months!)

Most of our new recipe searches begin with Pinterest, but lately recipe videos on Facebook have been catching our eye. Knowing the month is almost over, I looked at Zeus on Sunday and said we need to figure out what we’re going to make this month, if we’re going to continue this tradition. We had both viewed a video of a one-pot pasta dish together, and he said that one looked delicious so we should give it a try. Looked easy enough. I’m not stealing the recipe (here’s the original link); I mainly like having these in the blog for my own personal reflection and use, plus this link is full of lots of other recipes so it can be confusing as to which one you’re actually supposed to be using.

One-Pot Cheesy Chicken Pasta

(I removed the Italian because pasta kind of implies Italian, right?!)

Ingredients:

  • 8 oz. baby spinach leaves, divided
  • 1 cup (about 7 oz.) sun-dried tomatoes packed in oil and Italian herbs, drained
  • 1 large yellow onion, sliced (*we used 2 small yellow onions; same difference)
  • 1 lb. uncooked boneless, skinless chicken breasts (cut into 1/2″ bite-size pieces)
  • 6 garlic cloves, sliced
  • 1 lb. dry linguine (*we used 1 lb. of rotini noodles because we already had them; pasta is pasta)
  • 2 tsp. dried Italian seasoning
  • 2 tsp. kosher salt
  • 1 tsp. fresh ground pepper (*we used 2 tsp. because we like it spicy)
  • 1 tsp. crushed red pepper flakes (stuck with 1, you don’t want to get crazy)
  • 4 cups (32 oz.) reduced-sodium chicken stock (*we ran out of chicken stock, so it was actually 1 1/2 cups of chicken stock, 2 cups of chicken broth, and 1/2 cup of water)
  • 1 cup (8 oz.) chardonnay wine (seriously yes to the wine!)
  • 4 oz. fresh Parmesan cheese, shredded (*we used shaved instead of shredded, but once it melts, there’s no difference)

img_1891(All ingredients pictured except for garlic, chicken, and spices – you wouldn’t be able to tell what those were anyway!)

Instructions:

  1. 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.
    1. We don’t have a dutch oven. Just used a normal (deep) pan and it came out just fine!
  2. 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.
  3. 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!

img_1892

First of all, finally a recipe that knows how much garlic to use! 6 cloves! None of this measly 2 or 3 clove sh*t. They’re doing it right.

Besides the few changes mentioned in the ingredient list above and the lack of a dutch oven, we actually followed the recipe. Probably because it’s so easy; you literally put everything into the pan and just let it cook for 20-30 minutes (stirring involved of course).

The final result was fantastic! The sun-dried tomatoes added an amazing flavor, the spices worked extremely well together, and the cheese brought everything together in the most perfect, gooey way :). The spinach was a nice addition too, partly because it makes you feel like you’re eating healthier because there’s something green on your plate (or in a bowl in this case).

Our only criticisms are there could be more cheese (of course!), mince the garlic instead of just slicing it (really once you’ve peeled the damn things, what is it to mince them?), and marinate the chicken prior with some sort of (Italian?) seasoning. I always feel like the chicken in dishes like these is bland so you have to pile on all the other ingredients for a good flavor. This wasn’t necessarily the case here, because there was plenty of flavor throughout the entire dish, but I never ate a piece of chicken by itself. Zeus also said we should’ve made garlic bread. (We love garlic in this household if you can’t tell. Vampires would hate us.)

So that’s it for January! The Slow Roasted Italian—thanks for the use of your recipe; we will definitely be making again. I’ll be back to posting regular farm bag days and monthly recipes as they come 🙂

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