This Tuscan Chicken Pasta recipe will not only tickle your taste buds but, it is also healthy! It’s an easy Tuscan dish that your family and friends are sure to love. There are a couple of different ways you can cook this meal: Slow cooker, Instant Pot, or on the stove. I found a recipe on Pinterest and I’m in love!
- 2 lbs chicken breast (2 – 3 large breasts, cut into 1-inch cubes)
- 3 cups chicken broth (low sodium)
- 12 oz. box whole wheat pasta
- 3/4 cup 2% cottage cheese
- 3/4 cup plain 2% Greek yogurt
- 1/2 cup sun-dried tomatoes
- 2 cups fresh baby spinach
- 1/4 cup fresh basil
- 1 tbsp minced garlic
- 1 cup fresh grated parmesan cheese
- 1 tbsp Italian seasoning
Set your Instant Pot to sauté and spray the pot with cooking spray. Once hot, add the sun-dried tomatoes, Italian seasoning, and garlic. Cook for about 35 seconds until you can smell the amazing aroma. While stirring, add cubed chicken to the pot and cook 3 minutes. Once the chicken is brown on all sides, add chicken broth.
Time to add pasta! Stir well and make sure all noodles are below the liquid. Close the lid (don’t forget to lock!) and turn the pressure to sealing. Then High Pressure Cook setting for 3 minutes.
Off to the side, start blending the cottage cheese and Greek yogurt together until smooth, save for later.
Once the cook time has ended, quick release the pressure, and remove the lid. Stir. Drain all excess liquid from the pot.
While the noodles are hot, add in spinach and basil. Once the leaves start to wilt, stir in your blended cottage cheese and grated parmesan. Garnish with fresh basil and parmesan. It’s ready to serve! Enjoy!