PREPARATION:
In a large skillet over medium high heat add the olive oil and chicken. Season with salt, pepper, Italian seasoning and red pepper flakes. Cook until the chicken is no longer pink.
Add in the garlic and sun dried tomatoes and cook another 1-2 minutes.
Add in the chicken broth and pasta and stir until combined. Bring to a simmer then lower the heat to medium-low, cover with a lid and cook for 10-15 minutes or until the pasta is tender.
Add in the dissolved arrowroot/water slurry and stir until the liquid starts to thicken, about 1-2 minutes.
Remove from the heat and add the mozzarella, parmesan cheese, spinach and stir until the spinach starts to wilt.
Stir in the Greek yogurt until everything is combined. Taste for seasoning then serve immediately.
Enjoy !
Unstoppable Delight: A Flavorful Asian-Inspired Recipe You’ll Crave
Drive Away Flies, Mosquitoes, and Cockroaches in Under 10 Minutes: The Natural, Chemical-Free Solution
Onion and Apple Cider Vinegar to Fade Dark Spots
Get rid of bed bugs by cleaning your mattress with alcohol.
‘Sweet & Savory Perfection’—4 ingredients, and I make it twice a week because everyone loves it!
Szarlotka z keksówki: Klasyka w nowoczesnym wydaniu
