This one pot greek pasta from TSRI is easy, rich, and delicious. I really can not say enough good things about this dinner recipe, you'll have to try it yourself.
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?
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!
TSRI's Cheesy One Pot Greek Pasta with Chicken
- 1 cup sun dried tomato - packed in olive oil
- 1 large yellow onion - sliced
- 1 lb chicken breasts - boneless skinless
- 1 cup kalamata olives - pitted and halved
- 1 lb linguine pasta - uncooked
- 2 tsp dried oregano
- 1 tsp ground pepper - freshly ground
- 1 tsp kosher salt
- 8 cups baby spinach
- 4 cups chicken stock
- 1 cup chardonnay
- 8 oz feta cheese - crumbled
- Combine the tomatoes, onion, chicken, garlic, olives, linguine, oregano, pepper and salt with 4 cups of the spinach in a 12-inch braising pan or Dutch oven over medium-high heat. Pour the chicken stock and the wine over the top.
- Cover and bring to a boil. Cook for 7 to 9 minutes, until the pasta is al dente (has a bite to it). Toss the pasta with tongs occasionally to keep it 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.
- Turn off the heat and add the cheese to the pasta. Toss the pasta with tongs until the cheese melts into the pasta. Toss in the remaining 4 cups (120 g) of spinach.
- To slice olives easily, grab two lids of the same size. You can use plasticware or lids from your fridge.
- Place one lid with the lip facing up, so you have an edge that will hold your food. Fill the lid with pitted kalamata olives. Place the second lid on top of the olives with the lip facing down. Firmly press down on the top lid. The two lips will hold the olives in place, so they do not roll off the lid.
- Slide your serrated knife between the lids and carefully slice through the olives. Watch your fingers. Now you have halved olives in the blink of an eye!