Ingredients:

  • 1 lb boneless skinless chicken breast, cubed
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 4 cups low sodium chicken broth
  • 1 cup heavy cream
  • 3 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat.
  2. Add the cubed chicken. Cook until the meat is browned on all sides and the edges look crisp and mahogany-colored.
  3. Remove the meat with a slotted spoon and set aside on a plate, leaving the rendered fat in the pot.
  4. Lower heat to medium. Add the diced onion and sauté until translucent (about 3-4 minutes).
  5. Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste turns a deep brick red and smells nutty.
  6. Fold in the chopped sun-dried tomatoes, oregano, and red pepper flakes, stirring for 60 seconds to wake up the dried herbs.
  7. Pour in the chicken broth, using your spoon to scrape up all the brown bits from the bottom of the pot.
  8. Return the seared protein to the pot. Bring to a gentle simmer for 10 minutes.
  9. Stir in the heavy cream and Parmesan cheese. Reduce heat to low.
  10. Fold in the spinach; cook just until the greens wilt into a vibrant emerald color.