One pot Mediterranean chicken pasta

 

Video

 

• 5 chicken thighs 
• 4 servings of pasta (0.75 lb)
• 6 cups chicken broth
• 2 tbsps butter
• 2 tbsps olive oil
• 1 yellow onion, sliced 
• 12 sun-dried tomatoes, in oil, minced
• 3 garlic cloves, minced 
• Zest of 1 lemon
• 1/4 cup white wine (optional) 
• 1/4 heavy cream
• 2 handfuls of spinach 
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• As much parmesan as your heart desires 
• Parsley for garnishing 

1. In a large skillet, heat up olive oil over medium heat. 
2. In the meantime, season the chicken with a pinch of salt, pepper and oregano. 
3. Sear a couple minutes each side till nice and golden, then remove from heat. 
4. Add onion, scrape any chicken pieces then add butter. 
5. Once melted add white wine. If skipping, proceed by slightly caramelizing the onions by stirring every 5 minutes for 25-30 minutes on low. 
6. Add minced garlic, sun dried tomatoes and dry pasta. 
7. Toast for 2 minutes then add chicken broth till the pasta is entirely covered. 
8. Simmer on medium low till the broth is almost completely evaporated. 
9. Add heavy cream, spices and lemon zest. 
10. Stir then add chicken and let it cook another 2-3 minutes then turn off heat. 
11. Top with spinach, Parmesan and parsley. Serve and enjoy!