Ingredients:

2 cups cooked bowtie pasta

1 cup cooked, cubed chicken breast

2 tbsp butter (you can also substitute coconut oil for butter)

2 tbsp sliced garlic

1/3 cup Sherry cooking wine

1 cup sliced mushrooms

1 cup plain Greek yogurt

3/4 cup fresh shredded parmesan more for on top

1 cup chopped spinach

1 tsp cayenne pepper

1 tsp kosher salt (or to taste)

Fresh ground black pepper

Red pepper flakes, optional

Instructions:

In a large skillet over medium heat add butter and sliced garlic. Sauté for approximately 2-3 minutes.

Add Sherry and simmer for another 2-3 minutes.

Reduce heat to low, add sliced mushrooms  and simmer for about 8 minutes. Add yogurt, salt and cayenne pepper. Bring mixture to a slight boil, stirring frequently. Simmer for about 5 minutes, or until sauce thickens.

Add cheese and spinach – cook for another 5 minutes. Add fresh ground black pepper (more or less salt and pepper to taste).

Combine chicken and cooked pasta with sauce mixture. Serve with additional cheese and red pepper flakes.

Serves 2-3

Prep: 15 min
Cook: 10 min