Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch cutlets
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 3.5 oz sun-dried tomatoes in oil, drained and chopped
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup low-sodium chicken bone broth
  • 1/2 cup plain 2% Greek yogurt, room temperature
  • 1/2 cup freshly grated Parmesan cheese
  • 10 oz whole grain penne or rigatoni
  • 2 cups fresh baby spinach
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/2 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil and cook the 10 oz of whole grain penne according to package directions until al dente. Reserve at least 1/2 cup of starchy pasta water before draining. <small>Note: This water is liquid gold for your sauce.</small>
  2. Season the 1.5 lbs of sliced chicken cutlets evenly with 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/2 tsp cracked black pepper.
  3. Heat 1 tbsp of olive oil in your 12 inch skillet over medium high heat. Add the chicken in a single layer and sear for 3-4 minutes per side until golden brown and the internal temperature hits 165°F. Remove and set aside.
  4. Reduce heat to medium in the same skillet. Add the 3.5 oz of sun dried tomatoes and 3 cloves of minced garlic. Sauté for 1-2 minutes until the garlic is fragrant and soft.
  5. Stir in 1 tsp dried oregano and 1/2 tsp red pepper flakes. Pour in 1 cup of chicken bone broth and simmer for 3 minutes until the liquid reduces by about a third.
  6. Whisk in 1/2 cup of room temperature Greek yogurt and 1/2 cup of grated Parmesan. Slowly add the reserved pasta water while whisking until the sauce looks velvety and thick.
  7. Return the chicken to the skillet. Add the cooked pasta and baby spinach. Toss for 1-2 minutes until the spinach is wilted and the sauce clings to the pasta.
  8. Garnish with fresh basil chiffonade and serve immediately.