I recently posted a survey on my Instagram stories (if you’re not already following me please do @cashmereandcocktailsblog) to better understand what content my readers (you) are interested in seeing. I’m not going to lie; when I initially started the blog three months ago, I had no idea what it would entail. I thought running a blog was as simple as snapping a few pictures of whatever I had cooked that day, uploading it and that I’d magically gain clients and followers. I was wrong. Very, very wrong. An incredible amount of work goes into food blogging outside of the actual food and photography part. Stuff like creating content that readers (hopefully) care about, visual branding, marketing both my photos and myself, how to ACTUALLY start growing an audience (not my 200 but potentially 200K), and the list goes on. It’s dizzying but then I’ve always liked a challenge. While I’m still trying to figure out what direction I want to take with my little corner of the internet, I will definitely keep posting killer recipes and images for you. Those who responded to the survey requested more savoury dishes. I am therefore delivering an absolute BOMB ASS One Pot Chicken and Sundried Tomato Pasta recipe. The best part? It only takes about 30 minutes from start to finish and everything happens in one pot. In Mom World, one pot = less dishes and that my friends is a fucking win. I have added an optional prosciutto crumb by Half Baked Harvest to this recipe which is ENTIRELY optional however is a game changer in my opinion.

Scroll below to find this One Pot Chicken and Sundried Tomato Pasta recipe and don’t forget to subscribe!

Here’s what you’ll need:

For the pasta:

• 2 tbsp. oil from sundried tomato jar
• ½ lb boneless skinless chicken thighs, chopped
• 1 shallot, finely chopped
• 3 cloves of garlic, minced
• ½ cup sundried tomatoes, sliced
• 2 ½ cups fresh spinach
• 8 oz (250g) linguini
• 4 cups chicken broth
• 1 cup white wine
• ¼ tsp. red pepper flakes
• ½ tsp. oregano
• Salt and pepper to taste
• ½ cup fresh grated parmesan, divided

For the crumb (optional but delicious):

• 3 tbsp. olive oil
• 3 oz. of prosciutto
• 1 cup of finely torn ciabatta bread

Here’s what you’ll do:

1. If you chose to make the crumb, preheat oven to 425°F. On a baking sheet, toss together the bread with 2-3 tbsp. olive oil and a pinch of salt and pepper. Lay the prosciutto around the bread. Transfer to the oven and bake for 10-15 minutes. Crumble bread and prosciutto into fine crumbs (I used a food processor).
2. In a deep skillet, sauté chicken on medium heat with 2 tbsp. of sundried tomato oil until sides have lightly browned. Add shallot and garlic and sauté an additional two minutes.
3. Add chicken broth, milk, fettuccini, sundried tomatoes, oregano, half of the spinach and salt and pepper. Make sure all pasta is submerged in the liquid.
4. Place lid over skillet and bring to a boil. Once it reaches a boil, stir to make sure the pasta isn’t sticking to the bottom or themselves. Place the lid back onto the skillet and reduce the heat to low, and simmer for 10-12 minutes or until pasta is el dente, stirring briefly every 5 minutes.
5. Remove lid, stir in 1/3 parmesan and let simmer for an additional 3-5 minutes, until sauce has thickened.
6. Plate pasta and garnish with parmesan and prosciutto bread crumbs. Enjoy!

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