This creamy and healthy Tuscan Chicken Pasta will satisfy your craving without the calories! It's an easy healthy chicken recipe that your family will love, and you can cook it in your Instant Pot, slow cooker, or on the stove. 21 Day Fix Tuscan Chicken Pasta | Healthy Chicken Dinner Recipes | Best Chicken Recipes | Healthy Instant Pot Dinner Recipes | Healthy Slow Cooker Dinner Recipes #easydinner #healthydinner #2bmindset #21dayfix #beachbody #instantpot #slowcooker #crockpot #cleaneating
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Healthy Tuscan Chicken Pasta | Instant Pot | Slow Cooker | Stovetop

This creamy and healthy Tuscan Chicken Pasta will satisfy your craving without the calories! It's an easy healthy chicken recipe that your family will love, and you can cook it in your Instant Pot, slow cooker, or on the stove. 21 Day Fix Tuscan Chicken Pasta
Course Main Course
Cuisine Italian
Keyword Healthy Tuscan Chicken Pasta
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 6
Calories 497kcal
Author Becca Ludlum

Ingredients

  • 3 cups low sodium chicken broth
  • 1/2 cup sun-dried tomatoes  no oil
  • 1/2 tbsp Italian seasoning
  • 1 tbsp garlic minced
  • 2 pounds chicken breast  (about 2 large breasts, diced into 1-inch cubes)
  • 12 ounces whole wheat noodles  I used one 12 oz. box
  • 2 cups baby spinach
  • 3/4 cup 2% plain Greek Yogurt
  • 3/4 cup 2% cottage cheese
  • 2/3 cup parmesan
  • 1/4 cup basil  fresh, or 1 tsp dried basil
  • 1/4 tsp pepper

Instructions

Instructions

    Instant Pot Tuscan Chicken Pasta Directions

    • Turn the Instant Pot to sauté mode. Add the sun-dried tomatoes, garlic, Italian seasoning, and pepper. Sauté for 30 seconds until fragrant.
    • Next add the chicken to the Instant Pot. Brown the chicken for 1-2 minutes, this will keep the chicken from sticking together while cooking.
    • Add the pasta and chicken broth to the Instant Pot, if needed stir the pasta to make sure all the pasta is covered by the liquid.
    • Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 4 minutes. Quick releasing the pressure is preferred, but know that sometimes pasta can spray out and make a mess so watch for that.
    • While the pasta is cooking blend together the cottage cheese and Greek yogurt to make a cream sauce. Set it aside until ready to use.
    • Remove the Instant Pot lid and stir the noodles and pasta. While the pasta is still hot add the parmesan cheese, spinach, and basil. Mix the pasta until the cheese melts and the spinach wilts.
    • Pour the blended cream sauce over the pasta. Stir it until all the pasta is covered in sauce. Serve immediately.

    Stove top:

    • In an oil sprayed large skillet sauté the sun-dried tomatoes, garlic, Italian seasoning, and pepper on high heat for about 30 seconds until fragrant.
    • Add the chicken to the skillet, brown the chicken for 1-2 minutes. This will keep the chicken from sticking together while cooking.
    • Pour the pasta and chicken broth in the skillet. Give it a quick stir to make sure all the pasta is covered by the liquid. Bring the broth a boil then reduce the temperature to medium heat.
    • Cover the pan and cook for 12-15 minutes, stirring occasionally, until the pasta is done.
    • While the pasta is still hot add the parmesan cheese, spinach, and basil. Mix the pasta until the cheese melts and the spinach wilts.
    • Blend together the cottage cheese and Greek yogurt to make a cream sauce. Pour the cream sauce over the pasta. Mix until all the pasta is covered in sauce. Serve immediately.

    Slow cooker:

    • In a large oil sprayed skillet saute the sun-dried tomatoes, garlic, Italian seasoning, and pepper on high heat for about 30 seconds until fragrant.
    • Add the chicken to the skillet, brown the chicken for 1-2 minutes. This will keep the chicken from sticking together while cooking.
    • Transfer the chicken and sundried tomatoes to your slow cooker insert. Add the chicken broth.
    • Place the lid on the slow cooker. Cook on high heat for 2-3 hour and low heat for 4-5 hours.
    • For last 30 minutes, stir in the pasta to make sure it is all under the broth.
    • Remove the lid and stir in the parmesan cheese, spinach, and basil. Let the cheese melt and the spinach wilt.
    • Blend together the cottage cheese and Greek yogurt to make a cream sauce. Pour the cream sauce over the pasta and stir it until the pasta is completely covered in sauce. Serve immediately.

    Video

    Notes

    21 Day Fix Container Counts for the entire recipe:
    3G (tomatoes and spinach), 10R (chicken, yogurt, and cottage cheese), 12Y (pasta), 2B (cheese)
    Serves 6 | Serving size is approximately 1 1/2C: Container Counts per serving: 1/2 G, 1 2/3R, 2Y, 1/3B
    2B Mindset:
    One serving of this healthy Tuscan chicken would be ideal for lunch after reducing the pasta in the recipe (see below). It’s a little extra protein than needed for your 50/25/25.

    Nutrition

    Calories: 497kcal | Carbohydrates: 52g | Protein: 55g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 523mg | Potassium: 1223mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1214IU | Vitamin C: 9mg | Calcium: 242mg | Iron: 4mg