My theme this week is one-pot dinners. They’re my favorite. They’re (generally) fast to make and easy on the clean-up end of things, too, which–obviously that’s a huge bonus. Apparently my sub-theme is recipes by recently-discovered food blogs/Instagram accounts. You can credit tonight’s recipe to The Richmond Avenue, a new blog I discovered by clicking through clicks and then clicking through some more clicks! And now I also follow her on Instagram, because, I probably need more food porn in my life! Anyway, I fully intended to follow her original recipe explicitly, but I ended up making some minor modifications based on circumstance and availability of ingredients, so ours are just slightly different. At it’s core, though, it’s basically the same, and the things that drew me to it, should appeal to you, too: quick for a weeknight, easy-peasy lemon squeezy, beautiful, full of great ingredients with depth of flavor, comforting and hearty. I’m going to give you my version, but note that the link above takes you directly to the inspiration recipe, if you want to try it out authentically! Anywhos… here you go.
WHAT YOU NEED
* 2 small shallots, roughly diced
* ~1C of sundried tomatoes, roughly chopped
* a whole lot of spinach–I used two complete packages of fresh baby spinach leaves
* 1 1/2C pesto (you can use prepared, store-bought pesto, or make your own. There’s a great recipe on the original link above, or you can try this one that My Tiny Sous Chef came up with.)
* 1/2-3/4 cups chopped nuts (I used a combination of walnuts and pecans)
* 1 1/2lb chicken breast tenders, cut into chunks
* 1 package refrigerated cheese tortellini
* 1T unsalted butter
* 2T olive oil, divided
* kosher salt
* black pepper
WHAT TO DO
Prepare the tortellini according to package instructions, then drain and set aside.
Heat a large pot over medium-low heat and toast the nuts for a few minutes, then set them aside as well.
Add 1 tablespoon of olive oil to the pot and add the shallots. Cook until they soften up, then add the sundried tomatoes and cook for a few minutes more, stirring frequently – don’t let anything burn!
Add the spinach and toss it through as it cooks, letting it wilt, but only just. Add a little olive oil if it needs it – burned spinach is gross. Then remove everything from the pot and set it aside.
Raise the heat to medium. Add the chunked chicken, the other tablespoon of olive oil, and the butter to the pot. Season with about a teaspoon each of Kosher salt and pepper and let the chicken cook, turning it after a few minutes to let it cook through and evenly.
Add all of the other ingredients that you previously set aside, as well as the pesto, to the pot and turn over to combine, allowing the whole pot to warm up.
Serve warm with some warm, crusty bread. Top with a little shaved Parmesan, and voila! A perfect one-pot wonder in about 30 minutes at most to fill the belly and make your kids eat all the veggies! Seriously. Clean plate club, people.
Thanks for the beautiful inspiration, The Richmond Avenue!
What’s your best/favorite one-pot meal? Give ’em to me in the comments!