High Protein Chicken Spinach Dip Pasta

1 1/2 cups plain Greek yogurt

One packet Greek yogurt ranch mix

4 oz cream cheese

1/3 cup half and half or whole milk

4 tablespoons of mayonnaise 

4 cloves garlic minced 

1/2 cup Parmesan cheese 

1/2 cup mozzarella or provolone cheese 

Combine above ingredients and mix in stand mixer several minutes until thoroughly combined.

6 large mushrooms sliced

1/2 small onion diced 

frozen precooked sliced chicken breasts 

1 can artichoke hearts drained

1 cup frozen chopped spinach 

1/2 cup white wine or chicken stock 

4 tablespoon Olive oil

2 tablespoons butter

Add olive oil and butter to large deep lidded skillet. Sauté onions and mushrooms at medium heat until mushrooms are almost browned. Add frozen chicken, spinach, artichokes, and wine. Stir well and cover leaving on medium to cook for 10 minutes. Stirring at the half way point. Combine your Greek yogurt cheese mixture into the pan with the chicken and mushrooms and stir well. Reduce heat to low, cover and cook 10 mins. 

Serve over pasta. I use Barilla Plus Protein Farfalle or Penne. Alternatively you can stir the pasta into the mixture pour into a baking dish, top with more cheese and put under the broiler for a few minutes to melt/brown the cheese. I would recommend if doing this making the sauce a little thinner with more wine or more half and half because the pasta will absorb some sauce and it may be too dry otherwise. 

These days after my gastric bypass I am focusing on protein as much as possible. This recipe is loaded with it. Protein in the chicken, Greek yogurt, cream cheese, Parmesan and mozzarella, and the pasta. This reminds me of a cross between Bertolli Chicken Florentine, which I love and hot spinach artichoke dip, which I love! But this has more protein than either one. Win win!