Makes:
6 Servings
Utensil:
7 Qt./6.6 L Roaster with Cover
Contributed By:
Brenna Patton
Ingredients
Recipe Description:
Here's a treat for you! Filled with succulent pieces of chicken and a creamy parmesan sauce, this recipe is sure to be a hit with everyone in your family! It's as easy as 1-2-3! Throw everything in and you'll have a delicious meal in less than 20 mins! To complete the dish, serve with a side salad and garlic bread.
1
lb
chicken breast, 1⁄2 inch pieces
(1/2
kg)
8
oz
baby spinach leaves, divided
(226
g)
7
oz
sun-dried tomatoes, in oil
(54
g)
1
yellow onion, sliced
6
garlic cloves, sliced
1
lb
dry linguine
(1/2
kg)
2
tsp
Italian seasoning, dried
(5
g)
2
tsp
salt
(5
g)
1
tsp
fresh ground pepper
(2
g)
1
tsp
crushed red pepper flakes
(2
g)
4
cups
reduced sodium chicken stock
(898
ml)
1
cup
white wine
(237
ml)
4
oz
parmesan cheese
(113
g)
Directions:
- Preheat roaster over medium-high heat, approximately 5-7 minutes or until several drops of water sprinkled on the pan skitter and dissipate.
- Add chicken, half of the spinach, tomatoes, onion, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper to roaster.
- Pour chicken stock and white wine over the top, cover and bring to a boil.
- When Vapo-Valve™ begins to click steadily, reduce heat to low and cook for 7-9 minutes until pasta is al dente, toss pasta occasionally to combine.
- Turn off heat and add in remaining spinach and parmesan cheese. Toss to combine. Melted cheese will create the pasta sauce with the remaining liquid in the roaster.
- Taste and adjust seasonings as needed.
- Serve with a side salad and garlic bread.
Directions
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