Tuscan Chicken Pasta Recipe

Instant Pot Instructions:

• Lightly spray the pot with cooking spray and press the sauté button. Once your pot is hot, add tomatoes, garlic, Italian seasoning, and black pepper. Cook until just fragrant using a wooden spoon or spatula to prevent sticking. ½ cup sun-dried tomatoes 1 tbsp minced garlic 3 tbsp Italian seasoning ¼ tsp black pepper
• Add chicken to the pot. Brown chicken on all sides for 3-5 minutes. 2 lbs chicken breast
• Add the whole wheat noodles and chicken broth to the pot. Stir and make sure all of the pasta is pushed below the liquid. 12 oz whole wheat pasta 3 cups fat free chicken broth
• Cook on high pressure for 3 minutes.
• While the pasta is cooking, blend the Greek yogurt, cottage cheese, and parmesan cheese together until smooth and set aside. ¾ cup fat-free plain Greek yogurt ¾ cup fat-free cottage cheese ⅔ cup parmesan
• When the cook time is complete, quick release the pressure and remove the lid. Drain extra liquid, if necessary – but set it aside in case you need it later.
• Add spinach and fresh basil to the pot and stir until the leaves have wilted. Allow the pasta to cool for a minute or two so the dairy doesn’t curdle. 2 cups baby spinach 2 tbsp fresh basil
• Add the Greek yogurt mixture, then stir until mixed. If your sauce is thick, add the pasta water to your pot and stir.

Crock Pot Instructions:

• Lightly spray a skillet with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
• Next, add the cubed chicken and brown for 1-2 minutes until chicken no longer sticks together.
• Place all of the contents of your skillet into your crockpot, and add chicken broth.
• Cover with the lid and cook on high for 2-3 hours or low for 4-5 hours.
• About 20 minutes before you’d like to eat, boil noodles in a separate pot on the stove according to package directions. Once cooked, drain them and add to the CrockPot.
• Once the cook time is complete, add your spinach and basil  Stir until spinach is wilted. Drain the excess liquid from the pot, but set aside 1/4 in case you need it later.
• Blend cottage cheese, Greek yogurt, and parmesan cheese until smooth, and then add to the pot.
• Stir in additional pasta water if needed and serve immediately, topped with fresh basil.

Stovetop Instructions:

• Lightly spray a large skillet or pot with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
• Next, add cubed chicken to the skillet and brown for 1-2 minutes until chicken no longer sticks together.
• Add the pasta and chicken broth to the skillet, stir, and make sure all the noodles are just covered. Once the noodles are covered, set the remaining broth aside. Once the broth begins to boil, cover your skillet and reduce heat to medium. Simmer for 12-15 minutes, stirring occasionally.
• Once the pasta is cooked, add spinach and basil. Stir until the spinach is wilted. Drain any excess liquid from the pan, but reserve 1/4 cup in case you need it later.
• Blend the cottage cheese, Greek yogurt, and parmesan cheese until smooth, then add to the pan.
• Stir in the additional pasta water if needed, and serve immediately topped with fresh basil.

Nutrition:

Calories: 488kcal | Carbohydrates: 54g | Protein: 52g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 955mg | Potassium: 1210mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1231IU | Vitamin C: 9mg | Calcium: 282mg | Iron: 5mg

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