Over on herding cats and burning soup, Anna does Tasty Delights and Dazzling Disasters; where she shares about playing in the kitchen and having some fun.
WELCOME TO MY KITCHEN
I thought I would do something similar and share my kitchen creations or disasters with you! It’s only been in the last 4 years that I have become more comfortable in the kitchen and started to enjoy cooking more. This is due to me becoming a mom. I hope you enjoy my food post.
Every now and then a food dish will scroll throw my news feed on Facebook. I saw a video for Cheesy Italian Pasta and Chicken, so I went and found the recipe which was developed by Donna Click – The Slow Roasted Italian.
This dish was so good and so easy to make. We LOVED it!
Ingredients
Baby Spinach Leaves
Sun-Dried Tomatoes packed in Oil and Italian Herbs
Uncooked Skinless Chicken Breasts
Yellow Onion, Sliced
Dry Linguine
Dried Italian Seasoning
Crushed Red Pepper Flakes
Salt & Pepper
Chicken Stock
Chardonnay Wine
Parmesan Cheese, Shredded
I didn’t have Italian Seasoning, so I made my own. The recipe has a kitchen tip on how to make it: Basil, Rosemary, Oregano, & Thyme. Instead of Chardonnay I used my favorite white wine a Pinot Grigio.
To start put 1/2 spinach, all the tomatoes, onion, chicken, garlic, linguine, italian seasoning, slat, pepper, & crushed red pepper into a 5-quart Dutch oven pan.
Pour chicken stock and wine over top. Cover and Cook over med-high heat!
Toss throughout the cooking time. It said 7-9min. I ended up cooking maybe 10-15min. Once done turn off heat and add the parmesan cheese and rest of spinach, tossing.
Finished product. Serve and Enjoy!
Want the recipe or to see the video? Check out The Slow Roasted Italian Recipe!
I love hearing from you! So, don’t be shy… leave a comment!
Yum this sounds delicious! I especially like the idea of using sun dried tomatoes in pasta and cooking everything in one pan is so handy.
It was really good and I liked that it all was in one pan. Made it that much easier to cook. It did make a lot about enough to feed 4 – 6 ppl. We are only two and half in the family, so lots of leftovers, but they where good a second time around.