2 tablespoons unsalted butter
1 medium onion (finely chopped)
3 cloves garlic (finely minced)
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red chili flakes
3 cups low-sodium chicken broth
2 boneless skinless chicken breasts (about 1 lb)
1/4 cup sun-dried tomatoes (chopped)
2 cups dry, short pasta or broken lasagna noodles
1 cup half-and-half
2 tablespoons cornstarch
1 cup fresh spinach (roughly chopped)
Ricotta cheese, Parmesan cheese, and shredded mozzarella cheese for garnish
Instructions
Melt the butter in a large Dutch oven or soup pot over medium heat.
Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through (a meat thermometer inserted into the chicken reaches 165°F).
Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
Remove the chicken from the soup and shred with two forks.
Remove the chicken from the soup and shred with two forks.
In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.
Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
Taste and adjust seasonings if desired. Serve with cheese, as desired.
Taste and adjust seasonings if desired. Serve with cheese, as desired.
