Ingredients:

  • 1.5 lb boneless skinless chicken breasts, diced into 1-inch cubes
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 4 cups low-sodium chicken broth
  • 1 cup small pasta (ditalini or orzo) or potato gnocchi
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil and butter in a large pot over medium-high heat. Add the diced chicken breasts in a single layer and cook without stirring for 2-3 minutes until seared, then flip and cook for another 2 minutes. Remove chicken and set aside on a plate.
  2. In the same pot, sauté the diced onion until translucent (about 3 minutes). Stir in the garlic, chopped sun-dried tomatoes, oregano, and red pepper flakes; cook for 1-2 minutes until fragrant.
  3. Pour in the chicken broth, scraping the bottom of the pot to release browned bits. Return the chicken and juices to the pot. Bring to a gentle boil, then reduce heat to low and simmer for 8-10 minutes.
  4. Stir in the pasta or gnocchi and cook according to package directions until tender.
  5. Turn the heat to low. Stir in the heavy cream and Parmesan cheese, stirring constantly until smooth.
  6. Stir in the fresh baby spinach during the final 60 seconds of residual heat until just wilted.