1. | Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes. |
2. | Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta. |
3. | 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. |
4. | 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 mixture is combined. |
5. | Allow the sauce to simmer until the pasta is al dente, about 12 minutes. |
6. | Drain the pasta, add the pasta to the sauce and stir. |
7. | Garnish with diced tomatoes, fresh basil, and parmesan cheese. |
8. | NOTES |
9. | * You may use regular half & half. |