Total Time:  30-35 minutes

• 1 lb chicken cut up into bite size pieces
  • season with salt, pepper, and Italian seasoning
• 32 Oz low sodium chicken stock
• 28 oz can fire roasted tomatoes
• 1 box of fusilli (use gluten free if necessary)
• 8 oz jar of sun dried tomato pesto
• 1 tsp of thyme
• 4 clove of garlic; minced
• 1/2 onion; finely diced
• pinch of sea salt
• freshly cracked pepper
• 4 oz of dairy free cream cheese
• garnish with fresh basil

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What to do:

• Season chicken with salt, pepper, and Italian seasoning; grill for 5-7 minutes on each side until cooked all the way through
• Meanwhile, place all ingredients except the cream cheese and basil into a Dutch Oven (if you don’t have a Dutch Oven a large pot will work)
• Cover and bring to a boil
• Turn heat down to medium and simmer for 25 minutes
• Stir in dairy free cream cheese and mix well until it melts; cover for another 5 minutes
• Add cut up chicken and fresh basil; mix up and serve