TIME TO PREPARE20 MINUTES
TIME TO COOK20 MINUTES
TIME TO COMPLETE40 mins
COURSEThe Main Course
CUISINESERVINGS IN ITALY INGREDIENTS: 4
11 oz. gluten-free or wholewheat spaghetti
1 tablespoon olive oil (extra virgin)
16 sun-dried tomatoes (approximately 1/2 cup) 3 boneless, skinless chicken breasts, cubed
1 pound mushrooms
1 tablespoon minced garlic
1 tablespoon chopped white onion
3 cups fresh baby spinach
1/2 cup plain fat-free Greek yogurt
1/2 cup low-fat milk
1/2 cup shredded fat-free mozzarella cheese
2 tsp. Italian seasoning
Reduced-fat, grated Parmigiano Reggiano. to taste salt, black pepper, to taste

INSTRUCTIONS
In a skillet over medium heat, heat the extra virgin olive oil.
Cook for a minute after adding the sundried tomatoes, mushrooms, garlic, and onions / shallots.
Cook, stirring frequently, until the chicken is browned. Reduce the heat until the chicken is cooked through.
Prepare the pasta according to package directions in a separate pot. Remove from the heat about 2 minutes before the time on the packet. Save a cup of pasta water in case you need to loosen the sauce later. You can also add some chicken or vegetable broth.
While the pasta is cooking, combine the yogurt, milk, and mozzarella in a separate dish until fully blended.
Add the pasta and chicken to the skillet.
Season with salt and pepper to taste. To blend, stir everything together thoroughly.
Mix in the yogurt, milk, and cheese.
Cook and stir for one minute, or until the cheese melts.
Take the pan off the heat and mix in the spinach.
Sprinkle with parmesan cheese.
Serve immediately and enjoy.