One-Pot Creamy Sun-Dried Tomato and Spinach Pasta with Chicken

Ingredients:

• 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 freshly ground black pepper to taste
• 1/3 cup sun-dried tomatoes, drained and blotted with paper towels
• 8 ounces whole wheat or gluten-free pasta (such as bowties)
• 3 cups low-sodium chicken broth
• 2 teaspoons arrowroot powder dissolved in 2 teaspoons 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

Preparation:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken, seasoning it with salt, pepper, Italian seasoning, and red pepper flakes. Cook until the chicken is no longer pink.
2. Add the garlic and sun-dried tomatoes to the skillet, cooking for an additional 1-2 minutes.
3. Pour in the chicken broth and add the pasta, stirring to combine. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover with a lid and cook for 10-15 minutes, or until the pasta is tender.
4. Stir in the arrowroot slurry and cook until the liquid thickens, about 1-2 minutes.
5. Remove the skillet from the heat and add the mozzarella and Parmesan cheeses, along with the spinach. Stir until the spinach begins to wilt.
6. Incorporate the Greek yogurt, stirring until everything is well combined. Adjust seasoning to taste, then serve immediately.

Enjoy!