Step 1

In a large saucepan over medium heat add 2 TBS olive oil.

Step 2

Add the onion and saute for a few minutes until transparent, stirring occasionally.

Step 3

Add the red pepper and saute for a minute or two, stirring 1 or 2 times.

Step 4

Add the minced garlic and saute until lightly golden.

Step 5

Add the chicken pieces and brown. Turning to brown on each side but don't cook the chicken thoroughly (that will happen while cooking the penne).

Step 6

Add the chicken broth and then the penne noodles.

Step 7

Add all the spices and stir in.

Step 8

Bring to a boil and cook until penne is al dente (follow the instructions on the packaging). Stirring occasionally, put the lid on if necessary to not let it dry out.

Step 9

Once the penne is al dente, lower the temperature and then add the Greek yogurt and cream cheese. Stir until all is mixed in and it makes a creamy sauce.

Step 10

Finally add 1 cup of the Sargento Chef Blend shreeded 6 Cheese Italian, stir in and let melt.

Step 11

Serve warm sprinkling the remaining 1/4 cup of 6 Cheese Italian on top of your individual plates.