Oh Snap Macros

0 Place the raw chicken in a pot and cover with water. Bring to a boil and cook for 15-20 minutes until the chicken is cooked through and no longer pink. The cooking time will vary based on the thickness of your chicken breasts. Once cooked, remove from the water and shred with forks or a hand mixer. Set the shredded chicken aside for later.
1 Cook the pasta according to package instructions in a large pot of boiling salted water. Drain and set aside.
2 In a large skillet, add olive oil and the minced garlic. Cook on medium heat until the garlic is fragrant but not browned, about 1 minute.
3 Add the chicken broth to the skillet and let it simmer for about 2 minutes.
4 Reduce the heat to medium-low heat, then add the fat-free half and half, Parmesan cheese, onion powder, salt, pepper and buffalo hot sauce. Stir to combine and until the cheese is melted and the sauce is as smooth as possible, approximately 3-5 minutes.
5 In a small bowl whisk together the arrowroot powder and water and add to the sauce to thicken. Whisk until the sauce has thickened.
6 Once the sauce has thickened add the Greek yogurt and stir to combine until melted.
7 Add the cooked pasta and shredded chicken to a large mixing bowl (unless you’re using a huge skillet). Pour the buffalo cream sauce on top and toss well to coat in the sauce.
8 Serve the pasta hot, sprinkled with crumbled blue cheese and sliced green onions on top.