Ingredients
2 Boneless, skinless chicken breasts
½ C Greek yogurt
¼ C Parmesan cheese
½ tsp Garlic salt
½ tsp Black pepper
½ tsp Red pepper flakes
½ tsp Italian seasoning
1 C Kale/Spinach
1 C Chopped Tomato
2 Cloves of garlic, finely chopped
1 tsp Olive Oil
½ lb Pasta, I used rotini
Grated parmesan as garnish
Preparation
Preheat oven to 375 Place a layer of tin foil in a baking pan. Combine yogurt, parmesan, garlic salt, pepper, red pepper flakes, and Italian seasoning in a bowl. Pat chicken breasts dry and coat both sides evenly with yogurt mixture, place in pan. Cook chicken at 375 for 40 mins. Drain juices from pan, and cook chicken for 5 more minutes on Broil, until the yogurt begins to brown. Remove chicken from oven, cube into bite-sized pieces and set aside. While chicken is cooking, bring water to a boil and cook pasta to al dente. Over medium high heat, heat olive oil and add garlic to pan. Cook until soft, about 30 seconds. Add tomato and spinach/kale mixture to pan and reduce heat to medium. Cook for about 5 minutes, or until greens are wilted. Combine pasta with tomato & kale/spinach mixture and chicken, and top with parmesan cheese.
