3boneless skinless chicken breastscut into 1-1/2 inch pieces
salt and pepperto taste
½cupfat free milk
¾cupplain greek yogurt(I used fat free)
¾cuplight mayo
1teaspoonminced garlic
1teaspoondried oreganodivided
1teaspoondried basildivided
¼teaspoongarlic powder
24-ounce jarsmarinated artichoke hearts
2roma tomatoeschopped or diced
½teaspoonextra virgin olive oil
3-4cupscooked spiral noodles (optional)
Instructions
Preheat oven to 375. (400 for higher altitudes)
Season chicken with salt and pepper, set aside. Whisk together milk, greek yogurt, and mayo until smooth. Stir in garlic, 1/2 teaspoon oregano, and 1/2 teaspoon basil. Add chicken and stir to coat. Spread into lightly greased baking dish.
In a small bowl toss chopped tomatoes and artichokes with olive oil, and remaining oregano, basil, and garlic powder.
Top chicken mixture with seasoned tomatoes and artichokes. Bake uncovered 20-25 minutes or until chicken is cooked through. Serve over warm noodles and top with additional Italian seasonings if desired.
Notes
Top with parmesan cheese and fresh herbs if desired.