Ingredients:

  • 20 oz (567g) refrigerated cheese tortellini
  • 3 cups (425g) cooked chicken breast, cubed or shredded
  • 3 cups (85g) fresh baby spinach, roughly chopped
  • 1 tsp (5g) garlic powder
  • 1 cup (240ml) low-sodium chicken broth
  • ½ cup (120ml) Greek yogurt, plain and unsweetened
  • ½ cup (50g) grated Parmesan cheese
  • 2 cloves (6g) garlic, minced
  • ½ tsp (2.5g) salt
  • ¼ tsp (1.25g) black pepper
  • 1 ½ cups (170g) shredded part-skim mozzarella cheese
  • ½ tsp (2g) paprika

Instructions:

  1. In a mixing bowl, whisk together the chicken broth, Greek yogurt, minced garlic, Parmesan cheese, salt, and pepper until the mixture is smooth and the cheese is fully incorporated.
  2. Fold the raw tortellini, cubed chicken, chopped spinach, and garlic powder into the sauce. Use a spatula to ensure every piece of pasta is thoroughly coated, then pour the mixture into a 9x13 inch baking dish, spreading it evenly.
  3. Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 20 minutes.
  4. Remove the foil, sprinkle the mozzarella cheese evenly over the top, and dust with paprika. Return to the oven uncovered for another 10-12 minutes until the cheese is bubbling and golden brown.