Ingredients

The following ingredients have 5 Servings
  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breasts (cut into bite sized pieces)
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • Kosher salt and fresh ground black pepper to taste
  • 1/3 cup sun dried tomatoes (drained and excess oil blotted off with paper towels)
  • 8 ounces whole wheat or gluten-free pasta ((I used bowties))
  • 3 cups low sodium chicken broth
  • 2 teaspoons arrowroot powder dissolved in 2 teaspoons of water ((see note))
  • 2 cups packed baby spinach
  • 2 tablespoons finely chopped fresh basil
  • 1/2 cup shredded part skim mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 1/3 cup plain non-fat Greek yogurt

Instruction

  • In a large skillet over medium high heat add the olive oil and chicken. Season with salt, pepper, Italian seasoning and red pepper flakes. Cook until the chicken is no longer pink.
  • Add in the garlic and sun dried tomatoes and cook another 1-2 minutes.
  • Add in the chicken broth and pasta and stir until combined. Bring to a simmer then lower the heat to medium-low, cover with a lid and cook for 10-15 minutes or until the pasta is tender.
  • Add in the dissolved arrowroot/water slurry and stir until the liquid starts to thicken, about 1-2 minutes.
  • Remove from the heat and add the mozzarella, parmesan cheese, spinach and stir until the spinach starts to wilt.
  • Stir in the Greek yogurt until everything is combined. Taste for seasoning then serve immediately.