1. Cook pasta in a large pot of boiling salted water until al dente, 10 to 12 minutes. Reserve 1/4 cup cooking liquid, then drain and set pasta aside.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high until shimmering. Add chicken and onions and cook, stirring to break chicken into small pieces, until chicken is mostly cooked through, 8 to 10 minutes.

3. Stir in tomatoes, cauliflower, and seasoning. Reduce heat to medium-low and simmer, stirring occasionally, until flavors meld, about 10 minutes.

4. In a small bowl, whisk 1/4 cup reserved cooking liquid with yogurt, then stir into sauce and season with salt and pepper to taste. To serve, divide pasta among bowls, then ladle sauce over top and sprinkle with basil.

Source: Hannaford fresh Magazine, March-April 2022