Directions

For the Chicken:

1. In a medium sized bowl and raw chicken (can use breast or thigh meat) and measure in olive oil and all seasonings, salts, lemon zest & juice (all ingredients under “For the chicken”). Massage all seasonings into the chicken and allow to sit and marinate while you heat 2 Tablespoons of olive oil in a heavy-bottom pot (like a Le Creuset) over medium heat.
2. Once the pot and oil are heated, cook chicken on each side until just cooked through. Pull out of pot and set aside on a plate while you make the soup base.

For the Soup:

1. In the same pot you cooked the chicken in, add the chopped onions and garlic and cook until translucent and fragrant.
2. Next add in the chopped sundried tomatoes, tomatoes paste and cook stirring continuously until the mixture reads a deep-red and caramel color. Then slowly add in the chicken stock while scraping all the yummy brown bits off the bottom of the pot.
3. Bring the mixture back up to a soft boil and add the Italian seasoning, red pepper flakes (if using), and the shell pasta (or whatever kind of pasta you’d like). Cook covered until pasta is cooked through and al dente.

Add at the End:

1. Now to the soup add in basil, Parmesan, parsley, heavy cream and spinach. Also add back in the cooked chicken that you have either shredded or chopped. Give it a good stir and then taste and add salt and pepper to taste as needed. ENJOY!!