One-Pot Spinach Artichoke Chicken Pasta

 

This recipe comes from TheKitchn and it's the next one in my one-pot meals series (if you will).  The only chicken sausage I could find at the store was a breakfast one.  In hindsight, I should have probably just gotten one of the usual summer sausages and not worried about it not being chicken.  The boyfriend didn't love it, but that may have been related to the sausage.  I liked it and loved that it was only one pot!  It also came together really quickly!  Also, I did not use the optional parmesan rind.

YIELDServes 4

PREP TIME5 minutes

COOK TIME8 minutes to 10 minutes

INGREDIENTS

• 12 ounces cooked chicken sausage
• 1 (12-ounce) jar quartered, marinated artichoke hearts
• 4 1/2 cups water
• 12 ounces dried linguine pasta
• 1 Parmesan cheese rind (optional)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 bunch fresh spinach
• 1 cup grated Parmesan cheese

INSTRUCTIONS

1. Cut 12 ounces chicken sausage into 1/2-inch thick rounds and drain 1 jar marinated artichokes hearts. Place both in a large, straight-sided skillet. Add 4 1/2 cups water, 12 ounces dried linguine, 1 Parmesan cheese rind if desired, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.

2. Bring to a boil over high heat (this will take about 5 minutes). Boil, stirring and turning the pasta with tongs occasionally to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. In the last 2 minutes of cooking, add 1 bunch spinach.

3. Remove from the heat. Remove the Parmesan rind, add 1 cup grated Parmesan cheese, and toss to combine. Taste and season with more salt as needed.

One-pot beef stroganoff

 

So I've just decided I need to focus a bit more on one-pot meals.  Things that don't make a lot of dishes (and ideally those dishes all go in the dishwasher!).  Tonight was a new recipe.  I found it on pinterest (doesn't everybody go there first for recipes these days?).  I found that it ended up tasting kinda like a Hamburger Helper of the old days (before they changed the formula).  So, if you're looking for an easy dinner without making a ton of dishes, this might be the thing to make.

INGREDIENTS

• ▢1 tbsp olive oil
• ▢8 oz mushrooms stems trimmed and sliced, such as cremini or white mushrooms
• ▢2 tbsp butter unsalted
• ▢1 medium onion chopped
• ▢2 cloves garlic minced
• ▢1 lb ground beef
• ▢3 tbsp all-purpose flour
• ▢1 tsp paprika
• ▢¼ cup white wine dry
• ▢4 cups beef broth low sodium
• ▢¼ tsp salt or tot aste
• ▢½ tsp pepper or to taste
• ▢8 oz egg noodles or other dry pasta
• ▢¾ cup sour cream
• ▢1 tbsp parsley chopped

INSTRUCTIONS

• Cook the mushrooms: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally until browned. Transfer to a plate and set aside.
• Cook the beef: Add the butter to the same pan then the ground beef. Brown the beef till it is no longer pink, about 5 to 6 minutes. If using regular ground beef, drain the excess fat.
• Create the sauce: Add the onions and garlic and cook till soft with some salt and pepper. Sprinkle in the flour and paprika, stir and cook for about 1 minute until the raw flavor has cooked off the flour. Add the wine and cook, scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated. Add the broth and stir to combine. Increase the heat to medium high and bring to a simmer.
• Finish the Stroganoff: Add the noodles and mushrooms along with their juices and stir to combine. Reduce the heat to medium low and simmer covered, stirring occasionally, until the noodles are al dente. Remove from heat and stir in the sour cream. Garnish with parsley and serve!