Ingredients
- Cento Imported Extra Virgin Olive Oil
- 1 lb Chicken Breasts, diced
- 1 Onion, finely chopped
- 2 Celery Stalks, diced
- 2 medium Carrots, diced
- 1/3 cup Cento Chefs Cut Sun Dried Tomatoes, chopped
- 4 cups Cento Chicken Stock
- 1 tsp Dried Thyme Leaves
- 1/2 tsp Cento Crushed Red Pepper
- 1 cup Anna Ditalini
- 2 cups Fresh Spinach
- 1/2 cup Heavy Cream
- 1 Lemon, juiced
- 1/4 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté until vegetables are softened, about 5 minutes. Stir in seasonings and sun dried tomatoes cooking for an additional 2 minutes. Pour in chicken broth, scraping the bottom of the pot to deglaze any browned bits. Bring to a boil, then reduce to a simmer. Add ditalini and cook for 8âu20acu201c10 minutes, stirring occasionally, until the pasta is al dente. Add chicken to pot, then stir in the spinach, heavy cream, and lemon juice. Cook for another 2âu20acu201c3 minutes until the spinach is wilted and the soup is heated through. Serve hot, garnished with grated parmesan and fresh basil leaves. Serves 6.
