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

Components:

1. Two teaspoons of olive oil
2. One pound of skinless, boneless, and bite-sized chicken breasts
3. Two minced garlic cloves
4. One teaspoon of Italian seasoning
5. Optional: 1/4 teaspoon red pepper flakes
6. To taste, add fresh ground black pepper and Kosher salt.
7. 1/3 cup of sun-dried tomatoes, drained, and with paper towels, wiped of excess oil
8. Eight ounces of gluten-free or whole wheat pasta (I used bowties)
9. Three cups of chicken broth with reduced sodium
10. Two tablespoons of water were mixed with two teaspoons of arrowroot powder (see note).
11. Two cups of young spinach, packed
12. Two teaspoons of fresh basil, chopped finely
13. Half a cup of part-skim mozzarella cheese, shredded
14. 1/4 cup of parmesan cheese, shredded
15. One-third cup of nonfat plain Greek yogurt

Getting ready:

• Put the chicken and olive oil in a big skillet over medium-high heat. Add red pepper flakes, salt, pepper, and Italian seasoning. Cook until the chicken loses its pink color.
• Cook for a further one to two minutes after adding the sun-dried tomatoes and garlic.
• After adding the pasta and chicken broth, mix everything together. After bringing to a simmer, reduce the heat to medium-low, place a lid on it, and cook for ten to fifteen minutes, or until the pasta is soft.
• After adding the dissolved arrowroot/water slurry, mix for one to two minutes, or until the liquid begins to thicken.
• Take off the heat and toss in the spinach, mozzarella, and parmesan cheese until the spinach begins to wilt.
• Add the Greek yogurt and stir until well blended. Season to taste and serve right away.

Have fun!