Instructions

• Pat the chicken pieces dry and toss them with olive oil, salt, black pepper, garlic powder, onion powder, and oregano.
• Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side, until golden brown. Remove and set aside.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Reserve 1 cup of pasta water, then drain.
• Add remaining olive oil to the skillet and sauté minced garlic and red pepper flakes for 1-2 minutes.
• Pour in the chicken broth and scrape up any browned bits, simmer for 2-3 minutes, then reduce heat and add almond milk and Greek yogurt, whisking until smooth.
• Gradually stir in Parmesan cheese until melted and the sauce thickens. Season with black pepper.
• Toss in the fresh spinach and stir until wilted.
• Add the cooked pasta, chicken, and cherry tomatoes, tossing everything together. Adjust consistency with reserved pasta water and finish with lemon juice.