Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 pinch red pepper flakes
- 1 tbsp tomato paste
- ½ cup oil-packed sun-dried tomatoes, drained & chopped
- 6 cups low-sodium chicken broth
- 1½ lb chicken (breasts or thighs), bite-size
- 1 cup half-and-half (or ¾ cup evaporated milk + ¼ cup milk)
- ¾ cup freshly grated Parmesan, plus more to serve
- 3 cups baby spinach
- 2 cups cooked egg noodles (optional)
- fresh basil (optional)
- lemon wedge (optional)
- ¾ tsp kosher salt (to taste)
- black pepper (to taste)
Equipment
- large pot or Dutch oven
- slow cooker (for option)
- whisk
- ladle
- grater (for Parmesan)
- measuring cups and spoons
- cutting board
- chef's knife
Method
- In a large pot over medium, heat butter and oil. Sauté onion 3–4 minutes; add garlic and cook 30 seconds.
- Stir in Italian seasoning, red pepper flakes, and tomato paste; cook 30 seconds.
- Add sun-dried tomatoes and broth; bring to a lively simmer. Add chicken and cook 8–10 minutes to 165°F.
- Lower heat. Stir in half-and-half and Parmesan until melted (do not boil).
- Stir in spinach to wilt. Season to taste. Fold in cooked noodles if using. Serve with extra Parmesan and basil.
- Slow Cooker Option: Add onion, garlic, Italian seasoning, tomato paste, sun-dried tomatoes, broth, and chicken to the cooker. Cook LOW 4–5 hr or HIGH 2–3 hr. Stir in half-and-half, Parmesan, and spinach for the last 15 minutes. Add cooked noodles at the end.
Nutrition
Calories: 390kcalCarbohydrates: 13gProtein: 34gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 980mgPotassium: 650mgFiber: 2gSugar: 5gVitamin A: 3000IUVitamin C: 6mgCalcium: 220mgIron: 1.8mg
Notes
Tomato-forward version: add 1 cup crushed tomatoes with the broth. No green onion used.
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