Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp sun-dried tomato oil (reserved from the jar)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1/2 cup sun-dried tomatoes (packed in oil), julienned
  • 4 cups low-sodium chicken bone broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1.5 cups ditalini or orzo pasta
  • 2 cups fresh baby spinach, stems removed
  • 1/2 cup fresh basil, chiffonade
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat the sun-dried tomato oil in a 6-quart Dutch oven over medium-high heat. Season chicken cubes with salt and pepper, then sear until just opaque on the outside (about 3–4 minutes). Remove chicken and set aside.
  2. Reduce heat to medium. In the same pot, add the diced onions and cook until translucent. Stir in the minced garlic, smoked paprika, red pepper flakes, and julienned sun-dried tomatoes, sautéing for 1 minute until fragrant.
  3. Pour in the chicken bone broth and bring to a gentle boil. Add the pasta and cook according to package directions until al dente.
  4. Lower heat to medium-low. Return the seared chicken to the pot. Stir in the heavy cream and grated Parmesan cheese, stirring continuously until the cheese is melted and the broth is velvet-smooth.
  5. Add the fresh baby spinach and basil. Stir for 1-2 minutes until the spinach has wilted. Adjust seasoning with additional salt and pepper to taste.