Ingredients:

  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes (packed in oil), drained and chopped
  • 1 tsp dried oregano
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 cup small pasta shells or ditalini
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach, roughly chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven. Add the diced onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic, chopped sun-dried tomatoes, and oregano; cook for another 2 minutes until fragrant.
  2. Add the cubed chicken breast to the pot and cook until the edges are golden-brown. Pour in the chicken broth and stir in the red pepper flakes, salt, and pepper.
  3. Bring the mixture to a gentle boil, then stir in the pasta shells. Reduce heat to medium-low and simmer for 10-12 minutes, or until the pasta is al dente and the chicken is cooked through.
  4. Lower the heat to low. Stir in the half-and-half and Parmesan cheese, stirring constantly until the cheese is completely melted and the broth is velvety. Fold in the fresh baby spinach and lemon juice until the spinach is wilted.