A lighter version of penne a la vodka. Serves 4-6.
1 pound penne
1 tbs olive oil
4 cloves minced garlic
1 pinch red pepper flake
15 ounce can diced or crushed tomatoes
salt and pepper to taste
4 cups fresh spinach
2 chicken breasts, cooked and cut into bite-size pieces
3/4 cup tomato sauce (in the can, not jarred marinara)
1/2 cup plain Greek yogurt
1/4 cup grated parmesan
Cook pasta according to package directions. Drain and set aside.
In a large skillet with a lid, heat olive oil over medium. Cook garlic and red pepper flakes for 2 minutes, until garlic begins to soften. Add in tomatoes, salt, and pepper, and cook for 5 minutes.
Increase heat to medium-high. Add chicken and cook until heated through. Remove from heat, add spinach, and cover skillet to allow to wilt.
Remove lid and place skillet over low heat. Add yogurt and sauce. Once mixed, add pasta and heat through. Serve with parmesan cheese.