1 lb chicken breast (cubed)
1 medium onion (diced)
3 cloves garlic (minced)
4 cups chicken broth
1 can (15 oz) diced tomatoes
1 cup heavy cream
2 cups fresh spinach
1 cup grated Parmesan cheese
1 tsp dried basil
1 tsp red pepper flakes (optional)
Salt and pepper to taste
Prepare the Chicken: If you’re using raw chicken breasts, dice them into bite-sized pieces. Season with salt and pepper.
Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onions and sauté until translucent (about 5 minutes). Add minced garlic and continue to sauté for another minute until fragrant.
Add Chicken: Add the cubed chicken to the pot and cook until the chicken is no longer pink, about 5-7 minutes.
Mix in Tomatoes and Broth: Stir in the canned diced tomatoes (with juice) and chicken broth. Bring the mixture to a simmer.
Incorporate Spinach: Once simmering, add the fresh spinach and stir until wilted, about 2 minutes.
Add Cream and Seasonings: Lower the heat and slowly pour in the heavy cream while stirring. Add parmesan cheese, dried basil, and red pepper flakes. Let it simmer for another 5 minutes to blend the flavors.
Finish and Serve: Adjust seasoning with salt and pepper as needed. Serve hot with additional parmesan cheese and fresh herbs as garnish if you like.
