* ⅓ cup Parmesan cheese
* 2 cups baby spinach (or kale) * Salt and pepper to taste ✅ Instructions:
1. Sauté: In a saucepan, heat the olive oil. Saute the carrots, celery, and onion for five minutes. Begin by sautéing the garlic for one minute. Add the red chili flakes and sundried tomatoes and mix well.
Put the pasta, chicken stock, bay leaf, and simmer for 2 minutes. Simmer for 10 to 12 minutes after boiling.
Third, include cream by combining cream cheese and half-and-half. Allow to simmer until the cream cheese melts.
Step 4: Mix in the chicken, Parmesan, and spinach. Toss in the chicken and cook for another minute or two until the spinach wilts.
Season with salt and pepper to taste. 5. Top with more Parmesan and serve hot.
