Ingredients:

  • 12 oz (340g) whole grain penne
  • 1 lb (450g) boneless skinless chicken breast, cut into 1-inch bite-sized pieces
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1g) black pepper
  • 1/2 cup (80g) sun-dried tomatoes, drained and thinly sliced
  • 3 cloves (15g) garlic, minced
  • 1/2 tsp (1g) red pepper flakes
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1/2 cup (120g) plain Greek yogurt
  • 3 cups (90g) fresh baby spinach
  • 1/4 cup (25g) grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add the 12 oz (340g) whole grain penne and cook according to package directions until al dente. Reserve 1/2 cup (120ml) of the starchy pasta water before draining the pasta.
  2. While the pasta boils, heat 1 tbsp (15ml) olive oil in a skillet over medium-high heat. Add the 1 lb (450g) chicken pieces, seasoning with 1/2 tsp (3g) salt and 1/2 tsp (1g) black pepper. Cook for 5–7 minutes, stirring occasionally, until the edges are golden brown and the internal temperature reaches 165°F/74°C. Remove chicken from the pan and set aside on a plate.
  3. Lower the heat to medium in the same skillet. Add the 1/2 cup (80g) sliced sun-dried tomatoes and 3 cloves (15g) minced garlic. Sauté for 1–2 minutes until the garlic is fragrant and the tomatoes have softened. Stir in 1/2 tsp (1g) red pepper flakes.
  4. Pour in 1/2 cup (120ml) low-sodium chicken broth, scraping the bottom of the pan to release the brown bits. Stir in 1/2 cup (120g) room-temperature Greek yogurt and 1/4 cup (25g) grated Parmesan cheese, whisking constantly until the sauce is smooth and hot, without letting it boil.
  5. Return the cooked chicken to the pan and add 3 cups (90g) fresh baby spinach. Stir for 1 minute until the spinach is just wilted. Fold in the cooked pasta, tossing well to coat. If the sauce is too thick, stir in the reserved pasta water one tablespoon at a time until the desired consistency is reached.