Categories: Pasta
Ingredients
- 1 cup sun-dried tomatoes packed in oil and Italian herbs, drained
- 1 large yellow onion, sliced
- 1 lb boneless, skinless chicken breasts, cut into 1/2" pieces
- 6 cloves garlic, sliced
- 1 cup kalamata olives, pitted and halved
- 1 lb linguine pasta, uncooked
- 2 tsp dried oregano
- 1 tsp freshly ground pepper
- 1 tsp kosher salt
- 8 cups baby spinach leaves, divided
- 4 cups chicken stock
- 1 cup Chardonnay
- 8 oz feta cheese, crumbled
Directions
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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.
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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.
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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.