Ingredients
8 oz. dry pasta such as linguini or fettuccini
2 Tbsp olive oil
3 cloves garlic thinly sliced
9 cups baby spinach
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. red chile flakes
1 cup grated fontina cheese
4 oz. reduced-fat cream cheese at room temperature
1/4 cup 4% fat Greek yogurt such as Fage
Grilled chicken to serve
Instructions
Prepare pasta according to package directions for al dente. Reserve 1 cup pasta water; drain pasta, and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic; cook, stirring occasionally, until toasted, about 2 minutes. Add spinach, salt, pepper, and chile flakes; cook, stirring often, until wilted, 2 to 3 minutes.
Add fontina and cream cheese; stir until smooth. Reduce heat to low; add the pasta in batches, stirring to gently to combine, and adding pasta water a little at a time to thin sauce, if needed.
Remove from heat; stir in Greek yogurt. Top servings with sliced grilled chicken.