Ingredients:

  • 15 ml oil (reserved from the sun-dried tomato jar)
  • 15 g unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 75 g sun-dried tomatoes (oil-packed), julienned
  • 1 tsp dried oregano
  • 2.5 ml red pepper flakes
  • 15 g all-purpose flour
  • 1.4 liters chicken bone broth
  • 450 g boneless skinless chicken breasts, cut into 1.5 cm bite-sized pieces
  • 180 g dry pasta (Ditalini or small shells)
  • 5 ml kosher salt
  • 2.5 ml cracked black pepper
  • 240 ml heavy cream (room temperature)
  • 50 g freshly grated Parmesan cheese
  • 60 g fresh baby spinach, roughly chopped
  • Fresh basil leaves for garnish

Instructions:

  1. Heat the sun-dried tomato oil and butter in a large Dutch oven over medium heat. Add the onion and sauté for 5 minutes until translucent.
  2. Stir in the garlic, sun-dried tomatoes, oregano, and red pepper flakes. Cook for 60 seconds until fragrant.
  3. Sprinkle flour over the vegetables and whisk constantly for 2 minutes to toast. Slowly pour in 1 cup of the chicken broth, whisking vigorously to create a smooth paste, then add the remaining broth.
  4. Bring the liquid to a gentle simmer. Add the bite-sized chicken pieces and dry pasta. Season with salt and pepper.
  5. Cook for 8-9 minutes or until the pasta is al dente and chicken is cooked through. Maintain a low bubble to keep chicken tender.
  6. Reduce heat to low. Stir in the room-temperature heavy cream and Parmesan cheese until fully melted and integrated.
  7. Fold in the baby spinach and allow it to wilt for 1 minute. Garnish with fresh basil before serving.