Healthier Penne Rosa with Chicken

1 (13 ounce) package whole-wheat penne

2 tablespoons olive oil, divided

1 pound boneless, skinless chicken breast halves, sliced into thin strips

4 cloves garlic, minced

1 pinch red pepper flakes

2 tomatoes, chopped

salt and ground black pepper to taste

4 cups fresh spinach

1 ½ cups marinara sauce

1 (6 ounce) container nonfat plain Greek yogurt

1 bunch fresh basil, chopped

¼ cup grated Parmesan cheese

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes. Drain.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, about 5 minutes. Transfer chicken to a plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Heat remaining 1 tablespoon oil in the same skillet. Add garlic and red pepper flakes; cook and stir until garlic begins to soften, about 2 minutes. Stir in tomatoes; cook until tender, about 5 minutes. Season with salt and pepper. Remove from heat. Stir in spinach; cover and let stand until wilted, about 2 minutes.

Pour marinara sauce into a separate saucepan over medium heat. Cook until heated through, about 5 minutes. Transfer 1/2 the sauce into a bowl; stir in yogurt. Whisk mixture into the rest of the marinara in the saucepan.

Uncover tomatoes and spinach and place back over low heat. Stir in penne, sauce, and basil; cook until heated through, about 5 minutes. Divide penne into bowls and serve topped with chicken and Parmesan cheese.