Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 1 lb lean chicken breast, cubed and seared
  • 2 cups fresh baby spinach, roughly chopped
  • 2 cups low-sodium chicken broth
  • 1 cup 2% milk
  • 1/2 cup low-fat Greek yogurt
  • 3/4 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 1/2 tsp nutmeg
  • Salt and cracked black pepper to taste
  • 1 cup part-skim shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Sear the 1 lb lean chicken breast cubes in a hot pan with a splash of oil until a golden crust forms.
  2. Preheat your oven to 375°F (190°C) and lightly grease your 9x13 inch baking dish.
  3. Whisk together 2 cups chicken broth, 1 cup 2% milk, and 1/2 cup Greek yogurt until the mixture is completely smooth.
  4. Add the 3 minced garlic cloves, 1 tsp onion powder, 1/2 tsp nutmeg, and salt/pepper to the liquid mixture.
  5. In your large bowl, toss the 20 oz refrigerated tortellini with the 2 cups chopped spinach and the seared chicken.
  6. Fold in 3/4 cup freshly grated Parmesan cheese until every pasta shell is lightly coated.
  7. Pour the tortellini mixture into your prepared baking dish and pour the liquid sauce evenly over the top.
  8. Sprinkle 1 cup part skim mozzarella cheese over the top until the surface is evenly covered.
  9. Bake for 20 minutes until the cheese is bubbling and golden brown.
  10. Let it rest for 5 minutes, then garnish with 2 tbsp fresh parsley and serve immediately.