Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried Italian seasoning
  • 2 cups cherry tomatoes, left whole
  • 4 cloves garlic, minced
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 1/2 tsp red pepper flakes
  • 2 cups fresh baby spinach
  • 12 oz whole grain penne
  • 1/2 cup reserved pasta water
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp light Greek yogurt

Instructions:

  1. Pat the chicken cubes dry with a paper towel. Season with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat until it shimmers.
  3. Add chicken in a single layer. Cook without stirring for 3 minutes until a golden-brown crust forms, then flip and cook for another 2-3 minutes until opaque. Remove chicken from the pan and set aside.
  4. In the same skillet, add whole cherry tomatoes. Cook over medium heat for 5-7 minutes, stirring occasionally, until the skins blister and pop.
  5. Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
  6. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the browned chicken bits.
  7. Boil the whole grain penne in a large pot of salted water according to package directions. Reserve 1/2 cup of pasta water before draining.
  8. Return the cooked chicken to the skillet. Add the cooked pasta, reserved pasta water, fresh baby spinach, Parmesan cheese, and light Greek yogurt.
  9. Toss everything together over medium heat until the sauce is glossy and the spinach has wilted.