One pot meals are a lifesaver. Whether it is a special occasion or a busy weeknight, getting dinner on the table quickly, with a minimum of dirty dishes is always a win in my book. This one pot chicken and spinach pasta with creamy sun-dried tomato sauce is a crowd pleaser every single time.
I’m going to come right out and say it: I’m not a big Valentine’s Day person. There. Judge me if you must. I do however, enjoy making a nice meal for the one I love. We always stay in for Valentine’s Day and I’ve done the big, fancy dinners that take hours to prepare and minutes to devour. While that’s lovely and all, I spend half the night in the kitchen. This one pot meal is super delicious and did I mention… ONE PAN to wash? Furthermore, I have better things to do on Valentine’s Day, like eat the entire box of candy.
One Pot Meals to the Rescue!
Life can get pretty hectic and we all need to get dinner on the table quickly so that the wailing stops. This comes together in under a half hour, even faster if you do ten minutes of prep ahead of time. For example: dice the shallots and pureé the sundried tomatoes. You can certainly set aside 10 minutes the night before to do that, therefore saving yourself those ten precious minutes when you really need them. I like to put all of my ingredients in one place so when I’m ready to cook, I grab them all at once. If you have an extra five minutes, this helps so you don’t have to look for anything.
Do I really have to puree the tomatoes?!
Short answer: yes. Let me explain why it makes a difference. When you toss the sundried tomatoes into the pot, they are a part of the dish. It will still taste great, but that’s not what we’re after here. By pureéing the tomatoes, they become part of the sauce and that my friends, is gold! The cream, tomato pureé and parmesan are a combination that is heavenly.
If you can’t find shallots in your market, it’s perfectly acceptable to substitute red onion. The shallot is a milder flavor, which is nice here. I prefer them in dishes where I don’t want a strong onion flavor. Now, let’s eat!
- 1 lb. boneless, skinless chicken breast
- 1/2 lb. short pasta (penne, fusilli, farfalle)
- 2 cups chicken stock or broth
- 1/2 cup light cream or half and half
- 1 cup sun-dried tomatoes, pureéd
- 2 cloves garlic, minced
- 1 large shallot, diced
- 1 tbsp. butter
- 3 cups baby spinach
- 1/4 cup grated or shredded parmesan cheese
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1. In a large skillet, melt butter over medium heat. Season chicken with half of the salt and pepper, add to pan and cook until golden brown (about 6-8 minutes)
- 2. Add the shallots and garlic, cook until softened. Add chicken stock, cream, sun dried tomato puree and pasta. Stir to combine. Cover and cook until pasta is al dente. (The cooking time for your pasta will vary depending on the type of pasta - check the box for cooking times)
- 3. Remove from heat, take chicken out of the pan and set aside. Add spinach, the rest of your salt & pepper and half of the cheese. Stir and cover to wilt spinach while you slice the chicken. Add sliced chicken back to the pan and sprinkle with remaining cheese. Serve!
- We had enough for lunch the next day as well. So, unless you are VERY hungry - you'll have enough for lunch the next day too!
Check out more recipes from these fellow bloggers:
Special thanks to Candace of Authentically Candace for Hosting.
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