- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving: 4 - 6 servings
I have been such a huge fan of Donna and Chad Elick from over at The Slow Roasted Italian for years now. I took a break from this blog for a few years to run my food truck in Denver, and when I came back to it and saw how successful they had become in that time, I felt so proud for them.
The work that they put into what they do is so admirable, and it makes me so happy they have grown as big as they have. They're recipes are always straightforward, simple and most importantly delicious. Check out their site if you are not familiar with them, the pictures will make you want to lick your screen.
They recently released their first cookbook and were kind enough to send me an advance copy. It's absolutely incredible - huge amazing pictures and sooooo many recipes to choose from. I decided to make this One Pot Greek Pasta because literally the picture looked so good I had to try it.
I'm so glad I chose this recipe (as my first of many, I'm sure). It was ridiculously easy to make, you literally throw all the ingredients into the pot, stir it a couple times and voila - dinner is ready. It was rich and creamy, hearty and delicious. The saltiness from the feta cheese combined so well with the sweetness of the sun dried tomatoes - really, I can not say enough good things about this dinner. So easy, so good - just what we're all looking for, right?
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If you haven't gotten your hands on their cookbook, click here or on the image below and get it! It's super affordable and I know you're gonna love it. After only 2 months out, it's already in its second printing - so you KNOW it's a winner!
here’s a video of me making it:
Ingredients
- sun dried tomato - 1 cup, packed in olive oil, drained
- onion - 1 large, yellow, sliced
- chicken breasts - 1 lb, boneless, skinless - cut into 1/2
- kalamata olives - 1 cup, pitted and halved
- linguine pasta - 1 lb, uncooked
- oregano - 2 tsp, dried
- ground pepper - 1 tsp, freshly ground
- kosher salt - 1 tsp
- baby spinach - 8 cups, divided
- chicken stock - 4 cups
- chardonnay - 1 cup
- feta cheese - 8 oz, crumbled
how to
For the complete instructions, please visit Donna and Chad's page by clicking the link below:
One Pot Cheesy Greek Pasta with Chicken.
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