Description
This delightful dish seamlessly combines shredded chicken, sun-dried tomatoes, fresh spinach, and pasta shells in a luscious parmesan cream broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup sun-dried tomatoes, chopped
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups cooked shredded chicken
- 2 cups medium pasta shells
- 3 cups baby spinach
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh basil or parsley for garnish
Instructions
- Begin by heating the olive oil in a large Dutch oven over medium heat. Once the oil is hot, toss in the diced onion and sauté for about 5 minutes until they become soft and translucent.
- Add the minced garlic and red pepper flakes, cooking for another minute or two until fragrant.
- Add the chopped sun-dried tomatoes and sauté for one minute.
- Pour in the low-sodium chicken broth, stirring gently, and increase the heat until it reaches a gentle boil.
- Introduce the medium pasta shells and cook until almost al dente.
- Reduce the heat to low and stir in the shredded chicken and heavy cream, simmering for about 5-7 minutes.
- Gradually whisk in the grated Parmesan cheese until creamy.
- Fold in the baby spinach, stirring until it wilts.
- Season with salt and freshly ground black pepper to taste.
Notes
Add Parmesan gradually while whisking continuously to prevent clumping. For a lighter version, substitute heavy cream with half-and-half or coconut milk. Cook pasta separately if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: 380 kcal
- Sodium: 720 mg
- Protein: 25 g