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