Total Time)
1 hrs:
Cook Time)
40 mins:
Prep Time)
20 mins:
Servings)
6 serving size) about 2 cups)
Ingredients:
1.2 cups chopped yellow onion
3 tablespoons tomato pasta
1 cup heavy whipping cream
2 teaspoons kosher salt
1 teaspoon garlic powder
8 ounces uncooked medium shell pasta
2 cups shredded rotisserie chicken
1.2 cup drained julienne cut sun dried tomatoes packed in oil with herbs
4 medium garlic cloves minced, about 4 teaspoons
1 tablespoon oil from sun dried tomato jar divided
2 (32 ounce packages chicken broth
1.2 teaspoons dried italian seasoning
4 teaspoons chopped fresh basil plus more for garnish, optional
1.4 teaspoon crushed red pepper plus more for garnish
3 cups packed roughly chopped fresh baby spinach
8 ounces cream cheese cubed at room temperature
1.2 ounces parmesan cheese finely shredded plus more for garnish
Directions:
Step.1
Heat the oil in a large Dutch oven with the dried tomatoes until shimmering, add the garlic and onion and cook, stirring often, until soft, about 4 minutes.
Step.2
Add the tomato paste and sun-dried tomatoes and cook, stirring constantly, until the tomato paste turns slightly darker red, about 2 to 3 minutes.
Step.3
Add garlic powder, (cream) Italian, (broth) basil, (crushed red pepper) salt, and (spice) ? Bring to a boil over medium heat, stirring occasionally, for at least 10 to 12 minutes ?
Step.4
And add the pasta into it and reduce the flame from medium to low and cook, stirring occasionally, until the pasta is cooked for at least 10 to 12 minutes?
Step.5
Lower the heat, add the cream cheese, (Parmesan cheese), chicken, (spinach) and cook, stirring constantly, until the cream cheese and (Parmesan cheese) (melt) and (the chicken) is heated through, at least 4 or 5 minutes?
Step.6
Garnish with additional Parmesan, red pepper, and basil, and serve immediately.
Step.7
Full enjoy
Nutrition Facts:
Per - Serving
33g
Protein
44g
Fat
655
Calories
36g
Carbs
Tags:
Soup