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Export 12 ingredients for grocery delivery
Step 1
In a large dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
Step 2
Stir in minced garlic, Italian seasoning, salt, and pepper. Cook 1 minute.
Step 3
Add chicken and broth and stir well.
Step 4
Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes.
Step 5
Stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
Step 6
When the chicken is cooked, remove from the soup and shred. Stir in the pasta and cook (covered) until al dente.
Step 7
Whisk together cream and corn starch.
Step 8
Stir the shredded chicken, cream, and spinach back into the pot and heat through.
Step 9
Stir in ricotta and mozzarella cheese.
Step 10
Serve with parmesan cheese as desired and garlic bread.
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