- 5 mins
- 30 mins
Ingredients
- 2 tbsp. olive oil
- 1/2 sweet onion, diced
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- a pinch of kosher salt
- 2 tbsp. flour
- 3 tbsp. pesto
- 2 cups chicken broth
- 1 cup. bite-sized pasta
- 14 oz. can quartered artichoke hearts, drained and roughly chopped
- 4-6 oz. baby spinach leaves
- 1 1/2 c. milk
- 1 up. shredded Italian blend cheese
Preparation
Step 1
Heat olive oil in a dutch oven over medium-high heat. Add onion and chicken, and sprinkle with a pinch of salt. Saute until chicken is mostly cooked on the outside, about 7 minutes.
Stir in flour to coat chicken, and then stir in pesto. Add chicken broth about ½ c. at a time, stirring well until broth mixture is smooth before adding more. Add ½ c. water, and bring to a simmer.
Stir in pasta and artichoke hearts, and bring to a low boil. Cook for the amount of time recommended on the pasta package. Two minutes before pasta is done, stir in spinach leaves.
Add milk, and return to a simmer. Reduce heat to medium-low, and stir in cheese. Continue stirring until cheese is completely melted and incorporated and soup is heated through.