Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, diced into 1-inch pieces
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 8 oz whole wheat penne or chickpea pasta
  • 0.5 cup grated parmesan cheese
  • 0.5 cup plain non-fat Greek yogurt
  • 1 cup reserved pasta water
  • 6 cloves fresh garlic, minced
  • 1 tbsp extra virgin olive oil
  • 2 cups fresh baby spinach
  • 1 tbsp fresh Italian parsley, chopped
  • 0.25 tsp red pepper flakes

Instructions:

  1. Boil water. Use a large pot with plenty of salt. Note: The water should taste like the sea.
  2. Add 8 oz whole wheat penne and cook until just under al dente. It will finish cooking in the sauce later. Reserve 1 cup of starchy pasta water before draining.
  3. Toss 1.5 lbs diced chicken with 1 tsp smoked paprika and 0.5 tsp salt.
  4. Heat 1 tbsp olive oil in a skillet. Cook chicken until golden brown on all sides (about 6-8 mins).
  5. Push chicken to the side and add 6 cloves minced garlic and 0.25 tsp red pepper flakes. Cook until fragrant but not brown (about 1 min).
  6. Carefully scoop out 1 cup of pasta water before draining the noodles.
  7. In a small bowl, slowly whisk 0.25 cup of the hot water into 0.5 cup Greek yogurt. Note: This prevents the sauce from breaking.
  8. Lower skillet heat. Add drained pasta, yogurt mixture, and 0.5 cup parmesan cheese.
  9. Toss in 2 cups baby spinach. Add more pasta water as needed until the sauce is glossy and the spinach is bright green.
  10. Remove from heat and stir in 1 tbsp chopped parsley.