Ingredients:

  • 1.5 lbs chicken breast, cubed into 1-inch pieces
  • 1 lb gold potatoes, diced into ½-inch cubes
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 oz light cream cheese, softened
  • ½ cup plain non-fat Greek yogurt
  • ½ cup low-sodium chicken broth
  • ½ cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 cup fresh spinach, chopped

Instructions:

  1. Heat 2 tbsp olive oil in your large deep skillet over medium high heat. Note: Wait until the oil shimmers before adding food.
  2. Toss 1.5 lbs cubed chicken breast and 1 lb diced gold potatoes with 1 tsp paprika, 1 tsp garlic powder, ½ tsp salt, and ½ tsp black pepper.
  3. Add the seasoned mix to the pan in a single layer. Cook without stirring for 3-4 minutes until a golden crust forms, then stir and cook for another 5-7 minutes until potatoes are tender.
  4. Reduce the heat to medium. Push the chicken and potatoes to the edges of the pan to create a clear space in the center.
  5. Add 4 cloves of minced garlic to the center and sauté for 60 seconds until it smells fragrant.
  6. Whisk in ½ cup low sodium chicken broth, scraping up all the brown bits from the bottom of the pan.
  7. Stir in 4 oz softened light cream cheese and ½ cup plain non fat Greek yogurt, whisking constantly until the sauce is smooth and glossy.
  8. Fold in ½ cup grated Parmesan cheese and 1 cup chopped fresh spinach, stirring until the cheese is melted and spinach is wilted.
  9. Toss the chicken and potatoes back into the center of the sauce to glaze everything for about 2 minutes.
  10. Garnish with 1 tbsp chopped fresh parsley.