Step-by-Step Instructions

• Bring a large pot of salted water to a rolling boil over high heat. Add whole wheat pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Reserve about ¼ cup of the pasta water, then drain the pasta and set aside.
• In a large nonstick skillet, heat olive oil over medium heat. Add the cubed chicken breast, seasoning generously with salt, pepper, paprika, and Italian seasoning. Cook for 5-6 minutes, stirring frequently, until golden and cooked through. Transfer chicken to a plate and set aside.
• In the same skillet, add remaining olive oil. Stir in minced garlic and sauté for 30-60 seconds until fragrant, being careful not to let it burn.
• Sprinkle whole wheat flour into the skillet and stir continuously for about 30 seconds. Slowly pour in chicken broth while whisking constantly to avoid lumps until smooth and begins to thicken.
• Add low-fat milk and whisk until the sauce thickens further, about 2-3 minutes. Lower heat to a simmer and stir in Greek yogurt until blended.
• Add grated Parmesan cheese to the sauce, stirring continuously until melted. If too thick, gradually add reserved pasta water until desired consistency is reached.
• Return cooked chicken to the skillet along with any juices. Add drained pasta and optional spinach, tossing gently until everything is coated in the sauce.
• Divide pasta among plates, garnish with chopped parsley and extra Parmesan cheese. Serve immediately while hot.