30mins total

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4½ teaspoon olive oil

1½ small onion, diced

6 garlic cloves, minced

6 tablespoon sun-dried tomatoes, chopped OR 1½ cup of sliced cherry tomatoes

3 tablespoon tomato paste

50oz of chicken bone broth

2¼ teaspoon tuscan seasoning (italian seasoning)

3 boneless skinless chicken breast, cut in 1-inch pieces

3 handful roughly chopped spinach

1½ cup high protein pasta

6 tablespoon finely grated Parmesan cheese

¾ cup heavy cream

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1. Before turning on the stove, chop your onion, garlic, cherry tomatoes, chicken, and sun-dried tomatoes. Tear your spinach. Have everything measured and ready to go.

2. Add oil to a saucepan over medium heat. Once oil is hot, add onion, and sauté until translucent, about 7 minutes. Add garlic; saute until fragrant, not brown; about 1 minute.

3. Add cherry tomatoes; saute until softened and slightly browned; about 6 minutes covered. Add the chicken; cook for about 7 minutes to start browning/searing; until the outside is no longer pink.

4. Stir in tomato paste until well combined. Pour in chicken bone broth. Add Tuscan seasoning, sun-dried tomatoes, and torn spinach. Stir to combine.

5. Add in the pasta. Bring the mixture to a gentle boil, then reduce heat to medium-low. Simmer uncovered for about 10–12 minutes, stirring occasionally. Check the pasta for an al dente texture. Check the biggest piece of chicken by cutting it in half; it should be white, not pink.

6. Sprinkle in Parmesan; stir to combine. Stir in heavy cream. Serve immediately.

Idea for the spinach

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If you want it to blend in → add it with the pasta

If you want it to stay fresh and leafy → add it just before serving (cooks in one minute)

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