1: In a large skillet over medium high heat add the olive oil and chicken.
2: Season with salt, pepper, Italian seasoning and red pepper flakes.
3: Cook until the chicken is no longer pink.
4: Add in the garlic and sun dried tomatoes and cook another 1-2 minutes.
5: Add in the chicken broth and pasta and stir until combined.
6: Bring to a simmer then lower the heat to medium-low, cover with a lid and cook for 10-15 minutes or until the pasta is tender.
7: Add in the dissolved arrowroot/water slurry and stir until the liquid starts to thicken, about 1-2 minutes.
8: Remove from the heat and add the mozzarella, parmesan cheese, spinach and stir until the spinach starts to wilt.
9: Stir in the Greek yogurt until everything is combined.
10: Taste for seasoning then serve immediately.
