Sauté: Heat olive oil in a pot. Cook onion, carrot, and celery for 5 minutes. Add garlic and cook for 1 minute. Stir in sundried tomatoes and red chili flakes.
Simmer: Add bay leaf, pasta, and chicken stock. Boil, then simmer for 10-12 minutes.
Add Cream: Stir in cream cheese and half and half. Simmer until cream cheese melts.
Combine: Add chicken, Parmesan, and spinach. Cook for 1-2 minutes until spinach wilts and chicken heats.
Season: Adjust salt and pepper. Serve hot with extra Parmesan if desired.
Pages: 1 2
