Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup) (approximately 150g)
  • 2 cloves garlic, minced (about 2 teaspoons) (approximately 6g)
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped (approx. 35g)
  • 1 teaspoon dried Italian seasoning (5 ml)
  • 1/2 teaspoon red pepper flakes (optional) (2.5 ml)
  • 4 cups chicken broth (950 ml)
  • 1 (14.5 oz) can diced tomatoes, undrained (400g)
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (450g)
  • 1/2 cup heavy cream (120 ml)
  • 1/2 cup grated Parmesan cheese (approx. 50g)
  • 5 ounces fresh spinach, roughly chopped (approx. 140g)
  • Salt and pepper to taste
  • Fresh basil, chopped (optional)
  • Crusty bread for dipping (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute more.
  2. Pour in chicken broth and diced tomatoes. Bring to a simmer. Add chicken and cook until cooked through, about 8-10 minutes (internal temp of 165°F/74°C).
  3. Stir in heavy cream and Parmesan cheese. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
  4. Add spinach and stir until wilted, about 2 minutes.
  5. Season with salt and pepper to taste. Garnish with fresh basil (if desired) and serve hot with crusty bread for dipping.