Pasta, cooked al dente
2 cups grilled chicken, cubed
1/2 cup each chopped onion, diced green pepper, and diced mushrooms
1 teaspoon minced garlic
3 Tbsp each butter (sub) and flour of choice
2 cups chicken broth
1 cup plain Greek yogurt
1 1/2 cups each shredded cheddar cheese and mozzarella cheese
1 – 14.5 ounce can diced tomatoes, drained
salt/pepper and oregano
Place the onion, green pepper, mushrooms, garlic and butter in a skillet and saute for 2 minutes. Stir in the flour and cook for another 2-3 minutes. Whisk in the chicken broth. Stir until the broth thickens slightly. Whisk in the yogurt. Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted. Stir in the cooked pasta, chicken, and can of tomatoes. Season to taste with salt and pepper. Spoon the pasta into a greased 9×13 baking dish. Top with the remaining cheese and sprinkle with oregano. Bake at 350 degrees for 20-25 minutes, or until cheese is melted and browning. Serve hot. Makes 8 servings.

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