Method

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup pasta water, then drain.

   12 min
2. 2

   While the pasta cooks, cut the chicken into bite-size pieces. Season with 1/2 teaspoon salt and the black pepper.

   3 min
3. 3

   Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 6 to 8 minutes, stirring occasionally, until the thickest pieces reach 165°F.

   8 min75°C
4. 4

   Reduce the heat to medium-low. Add the garlic and sauté for 30 seconds, then pour in the chicken broth and simmer for 2 minutes.

   3 min
5. 5

   Remove the skillet from the heat. Stir in the Greek yogurt and Parmesan until smooth, loosening with reserved pasta water as needed.

   2 min
6. 6

   Add the drained pasta and spinach. Toss until the spinach wilts and the pasta is evenly coated. Season with the remaining salt and serve hot.

   2 min

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