• 8 oz rainbow sorprese pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 2 boneless skinless chicken breasts, cut into bite size pieces
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 cups baby spinach, thoroughly washed
  • ½ cup natural Greek yogurt
  • salt and pepper to taste

Usually when a dish is a “surprise” it’s not in a good way. That’s certainly not the case with this Italian sorprese pasta!

The real sorprese to this FunGuy dish isn’t the colorful pasta. It’s the creamy, yet healthy, Greek yogurt used instead of a fatty cream sauce or sour cream. It’s a fun way to satisfy that cream sauce craving without the guilt!

DIRECTIONS:

  1. Bring a pot of salted water to a boil. Add the pasta and allow to cook 8 minutes.
  2. While the pasta is cooking, start on the chicken.
  3. Heat the olive oil in a non-stick pan over medium high heat. Add the garlic and allow to cook for 1 minute or until fragrant. Add in the cut up chicken and sauté for about 3 minutes or until just starting to brown. Add the FunGuy mushrooms to the pan and sauté for 2-3 more minutes. Reduce the heat to medium low and cover with a lid. Allow to cook another 2-4 minutes covered or until the chicken is completely cooked through.
  4. Add spinach to the pan and toss with the chicken and mushrooms. Cover the pan again and let it cook another 2-3 minutes or until spinach has wilted and is a vibrant green. Reamove the pan from the heat and season lightly with salt and pepper.
  5. Drain pasta then return it to the pot it was cooked in. Add in the chicken, spinach and mushrooms. Pour the yogurt in with the pasta and fold it with the pasta to combine. Taste and season with salt and pepper if needed.
  6. If you don’t have sorprese pasta available, try this recipe with bow tie or orecchiette pasta.

Soprese yourself with a Fun and healthy meal!