8 oz. orecchiette pasta (Found in the pasta aisle of your local supermarket.)
1 pound boneless, skinless chicken breasts
2 Tbsp. olive oil
1 Tbsp. minced garlic
2 tsp. salt
1 tsp. black pepper
5 Roma tomatoes, diced
1 tsp. dried oregano
1 tsp. dried basil
1/2 cup plain Greek yogurt
Boil 4 quarts of water in a large pasta pot. Add orecchiette and boil according to package directions, about 12 minutes. Remove from heat and set aside.
Using a very sharp knife, chop chicken breasts into 1/2 inch pieces. Heat olive oil in a large skillet over medium high heat. Add garlic and sauté 3 minutes. Add chicken pieces, salt and pepper. Sauté chicken, stirring often, until cooked through, 6-7 minutes. Add diced tomatoes to pan. When mixture begins to simmer, reduce heat to medium low. Add oregano and basil and mix well. Simmer for 10 minutes, stirring often. Remove from heat and add Greek yogurt. Stir well until sauce is creamy. Drain water from pasta and add pasta to sauce. Toss to coat. Serve topped with shredded parmesan cheese.