2 Tbsp. oil from jar of oil-packed sun-dried tomatoes plus 1/2 cup julienne-cut tomatoes

1 medium onion, diced (1 1/2 cups)

3 large cloves garlic, minced

3 Tbsp. Contadina® Tomato Paste

1/2 to 1 tsp. red pepper flakes, to taste

1 carton (32 oz.) original chicken stock

1 tsp. dried oregano

6 oz. uncooked orecchiette or other short pasta (1 1/2 cups)

3 oz. cream cheese, cubed

2 cups cubed or pulled rotisserie chicken or other cooked chicken

1 bag (5 oz.) fresh baby spinach, coarsely chopped (5 packed cups)

Torn fresh basil leaves, for garnish

Freshly grated Parmesan cheese, for garnish

1. Heat sundried tomato oil in a Dutch oven (5-6 qt.) over medium-high heat. Add onion and garlic; cook about 3 minutes until onion is softened. Add tomato paste and red pepper flakes; cook 1 minute, stirring constantly, until paste coats onion and darkens slightly.

2. Add stock, 2 cups water, coarsely chopped sun-dried tomatoes and oregano. Bring to a boil over high heat. Add pasta; return to a boil and reduce heat to medium-high. Cook pasta al dente according to package directions, stirring frequently.

3. Stir in cream cheese until melted. Do not boil. Add chicken and spinach; cook about 2 minutes, stirring often, until the spinach is wilted, and the chicken is heated through. Season to taste. Serve topped with basil and Parmesan.