Ingredients

• •1 ½ lb boneless, skinless chicken breastOriginal recipe ingredient: 1 1/2 lb boneless skinless chicken breast
• •1 tbsp olive oil
• •1 tsp paprika
• •1 tsp italian seasoningOriginal recipe ingredient: 1 tsp Italian seasoning
• •½ tsp saltOriginal recipe ingredient: 1/2 tsp salt
• •¼ tsp black pepperOriginal recipe ingredient: 1/4 tsp black pepper
• •4 clove minced garlicOriginal recipe ingredient: 4 cloves garlic, minced
• •½ cup dried sun- tomatoes, drained, choppedOriginal recipe ingredient: 1/2 cup sun-dried tomatoes, drained and chopped
• •1 cup low sodium chicken brothOriginal recipe ingredient: 1 cup low-sodium chicken broth
• •1 cup plain greek yogurtOriginal recipe ingredient: 1 cup plain Greek yogurt
• •½ cup grated parmesan cheeseOriginal recipe ingredient: 1/2 cup grated Parmesan cheese
• •½ tsp red pepper flakesOriginal recipe ingredient: 1/2 tsp red pepper flakes
• •2 cups baby spinach
• •1 tbsp fresh basil, chopped

Instructions

1. 1Cut the chicken breast into large bite-sized pieces. Season with paprika, Italian seasoning, salt and black pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate.
3. 3Reduce the heat to medium. Add the garlic and sun-dried tomatoes to the skillet and cook for about 1 minute, stirring frequently.
4. 4Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Simmer for 2–3 minutes.
5. 5Reduce the heat to low. Stir in the Greek yogurt, Parmesan and red pepper flakes until the sauce is smooth and creamy. Do not allow the sauce to boil.
6. 6Add the spinach and cook for 1–2 minutes, until wilted.
7. 7Return the chicken and any accumulated juices to the skillet. Toss the chicken in the sauce and cook for another 2–3 minutes until everything is heated through.
8. 8Remove from the heat, sprinkle with fresh basil and serve immediately.