Tuscan Garlic Sun-Dried Tomato Chicken Breast Bowls

Cook penne pasta in salted water until firm al dente. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Sear chicken pieces for 6 to 7 minutes until cooked through. Remove to a plate.

In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.

Pour in chicken broth and simmer for 3 minutes. Turn heat to low, stir in Greek yogurt and parmesan until creamy.

Add baby spinach and cooked chicken back into skillet, stirring until spinach wilts into sauce.

Fold in cooked penne pasta, divide across four meal prep containers, and top with extra parmesan.