2 T of The Olive Bin's Basil Olive Oil
4 garlic cloves, minced
2 C frozen spinach
1/2 onion or
1 T onion powder
1 tsp dried oregano
1/4 tsp dried thyme
Salt and pepper, to taste
2 14.5 oz cans diced tomatoes, drained
2 C chicken stock
2 C rotisserie chicken
1/2 C half & half
3 T all-purpose flour
16 oz box penne pasta
Diced tomatoes, to garnish
Fresh basil, to garnish
Parmesan cheese, to garnish
Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes.
Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.
Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch oven. Allow the mixture to come to a boil, then stir.
Add the chicken and stir.
In a small bowl, whisk together the half & half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mix-ture is combined.
Allow the sauce to simmer until the pasta is al dente, about 12 minutes.Drain the pasta, add the pasta to the sauce and stir.
Garnish with diced tomatoes, fresh basil, and parmesan cheese
