Ingredients:

  • 2 tbsp Sun-dried tomato oil
  • 1 small Yellow onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried oregano
  • 0.5 tsp Red pepper flakes
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch pieces
  • 0.5 cup sun-dried tomatoes in oil, julienned
  • 6 cups chicken bone broth
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 cup small pasta shells
  • 0.25 cup fresh basil for garnish

Instructions:

  1. Place a 6-quart Dutch oven over medium heat and add the reserved sun-dried tomato oil. Once shimmering, add the diced chicken and sear until golden-brown on the outside (about 3 minutes).
  2. In the remaining oil, sauté the diced onions until translucent. Add the minced garlic, dried oregano, and red pepper flakes, stirring for 60 seconds until fragrant.
  3. Pour in the chicken bone broth and use a wooden spoon to scrape the fond from the bottom of the pot. Add the julienned sun-dried tomatoes and small pasta shells. Bring to a simmer and cook until pasta is al dente.
  4. Return the seared chicken to the pot. Stir in the heavy cream and fresh baby spinach, allowing the spinach to wilt in the residual heat.
  5. Remove the pot from the heat. Gradually whisk in the finely grated Parmesan cheese until fully emulsified and smooth. Season with salt and pepper to taste.
  6. Serve immediately, garnished with fresh basil.