Ingredients

The following ingredients have 4 Servings
  • 3 boneless skinless chicken breasts (cut into 1-1/2 inch pieces)
  • salt and pepper (to taste)
  • ½ cup fat free milk
  • ¾ cup plain greek yogurt ((I used fat free))
  • ¾ cup light mayo
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano (divided)
  • 1 teaspoon dried basil (divided)
  • ¼ teaspoon garlic powder
  • 2 4-ounce jars marinated artichoke hearts
  • 2 roma tomatoes (chopped or diced)
  • ½ teaspoon extra virgin olive oil
  • 3-4 cups cooked spiral noodles ((optional))

Instruction

  • Preheat oven to 375. (400 for higher altitudes)
  • Season chicken with salt and pepper, set aside. Whisk together milk, greek yogurt, and mayo until smooth. Stir in garlic, 1/2 teaspoon oregano, and 1/2 teaspoon basil. Add chicken and stir to coat. Spread into lightly greased baking dish.
  • In a small bowl toss chopped tomatoes and artichokes with olive oil, and remaining oregano, basil, and garlic powder.
  • Top chicken mixture with seasoned tomatoes and artichokes. Bake uncovered 20-25 minutes or until chicken is cooked through. Serve over warm noodles and top with additional Italian seasonings if desired.