INSTRUCTIONS

• Heat extra virgin olive oil in a skillet over medium heat.
• Add sundried tomatoes, mushrooms, garlic, and onions / shallots and cook for a minute.
• Stir in the chicken and cook until browned. Reduce the heat until chicken is fully cooked.
• In a separate pot, prepare the pasta as indicated on the package instructions. Remove from heat about 2 minutes before the time indicated on the package. Reserve a cup of pasta water in case you want to use it to loosen up the sauce later. You can also use a bit of chicken or vegetable broth.
• While you’re waiting for the pasta to cook, mix the yogurt, milk, and mozzarella in a separate bowl until thoroughly combined.
• Transfer the pasta to the skillet with the chicken.
• Add in the seasonings. Stir well to combine.
• Pour in the yogurt/milk/cheese mixture.
• Cook and stir for one minute until cheese is melted.
• Remove from the heat and stir in the spinach.
• Sprinkle on a little bit of parmesan
• Serve and enjoy.