One-Pot Creamy Greek Chicken And Vegetable Penne

Quick rotisserie chicken, fresh and jarred vegetables come together in one pot for a creamy, dreamy, easy weeknight dinner.

Ingredients

• 2 cups Mountain High™ original plain yoghurt
• 6 cups water
• 1 lb uncooked penne pasta
• 4 cloves garlic, finely chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes
• 2 cups shredded deli rotisserie chicken
• 1 cup sliced roasted red bell peppers (from 16-oz jar)
• 1/2 cup chopped pitted kalamata olives
• 1 jar (7.5 oz) marinated artichoke hearts, drained, coarsely chopped
• 1 package (5 oz) baby spinach
• 1 cup crumbled feta cheese
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• 1 tablespoon chopped fresh oregano leaves

Instructions

1. Measure yoghurt; cover and let stand at room temperature while pasta cooks. In 5-quart Dutch oven, mix water, pasta, garlic, salt and pepper flakes. Heat to simmering over medium-high heat. Reduce heat to medium; simmer uncovered 12 to 14 minutes, stirring frequently, until pasta is tender.
2. Stir in chicken, roasted peppers, olives and artichoke hearts. Return to simmering; cook 2 to 5 minutes, stirring frequently, until liquid is absorbed and mixture is heated through.
3. Remove from heat; stir in yoghurt and spinach. Continue stirring until spinach wilts. Stir in 1/2 cup of the cheese. Top with remaining cheese and herbs.