Ingredients
Method
Preparation
- Boil a pot of salted water and cook the whole wheat pasta according to the package instructions. Drain and set aside.
- In a large skillet, drizzle olive oil (if using) and heat over medium heat. Add minced garlic and sauté until golden and fragrant.
Cooking
- Add diced chicken breast to the skillet. Season with salt, pepper, and Italian seasoning if desired. Cook until the chicken is no longer pink.
- Lower the heat and stir in Greek yogurt and parmesan cheese until a creamy sauce forms. Add spinach and let it wilt.
Combining
- Add the cooked pasta to the skillet, tossing everything together until well coated in the creamy sauce. Serve warm.
Nutrition
Notes
Garnish with extra parmesan and black pepper for freshness. Pair with a side salad or roasted vegetables. Store leftovers in an airtight container in the fridge for up to three days. Reheat with a splash of water to maintain creaminess.