1 ½ Boneless Skinless Chicken Breasts, thinly sliced

1 tbsp Olive Oil

1 cup Low Fat Plain Greek Yogurt

½ cup Chicken Broth

½ tsp Garlic Powder

½ tsp Italian Seasoning

¼ cup Parmesan Cheese

1 cup Spinach, chopped

3-6 slices Sun Dried Tomatoes

1 tbsp Diced Garlic or 2-3 cloves

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and no longer pink in center. Remove chicken and set aside.

Add the yogurt, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.

Add the spinach and sun-dried tomatoes and lettuce it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over zucchini noodles if desired. Makes 3 servings.