Preparation:
In a huge skillet over medium high intensity add the olive oil and chicken. Season with salt, pepper, Italian flavoring and red pepper pieces. Cook until the chicken is presently not pink.
Include the garlic and sun dried tomatoes and cook another 1-2 minutes.
Include the chicken stock and pasta and mix until consolidated. Bring to a stew then bring down the intensity to medium-low, cover with a top and cook for 10-15 minutes or until the pasta is delicate.
Include the broke down arrowroot/water slurry and mix until the fluid begins to thicken, around 1-2 minutes.
Eliminate from the intensity and add the mozzarella, parmesan cheddar, spinach and mix until the spinach begins to shrivel.
Mix in the Greek yogurt until everything is joined. Taste for preparing then serve right away.
