Healthy Chicken Philly Cheesesteak Pasta | Crock Pot | Instant Pot | Stove
This healthy Chicken Philly Cheesesteak Pasta recipe is a delicious Instant Pot recipe that can also be made in the Crock Pot or on the stove! Cheesy pasta with chicken and peppers–this simple but delicious recipe is healthy and family friendly.
Add the pasta and almond milk to the bottom of the Instant Pot. Then add the diced chicken, pepper, garlic powder, bell pepper, and onion on top. Do NOT stir.
Close the lid and turn the pressure valve to sealing. Cook the pasta on high pressure for 4-5 minutes (1/2 the recommended cook time on the pasta box). Use a quick release for the pressure after cooking.
Remove the lid and stir the pasta. The pasta should have absorbed most of the liquid. You will want to drain any liquid left. The amount is going to depend on how much liquid your chicken released.
Stir in the Greek yogurt. Once the pasta is coated in the yogurt, mix in the cheese until melted. Garnish and serve.
In a large skill combine all the ingredients except the yogurt and cheese.
Bring the pasta to a boil then cover and reduce the heat to medium low. Let the pasta simmer for 12-15 minutes, stirring occasionally.
When the pasta is done, drain and excess liquid if there is any.
Mix in the Greek yogurt until the pasta is coated then stir in the cheese until it melted. Garnish and serve.
Add the pasta and almond milk to the slow cooker. Then add the diced chicken, pepper, garlic powder, bell pepper, and onion on top. Do NOT stir.
Place the lid on the slow cooker and cook for 3-4 hours on high, 5-6 hours on low, or until the pasta and chicken are done.
Drain any excess liquid then stir in the Greek yogurt until the pasta is coated.
Mix in the cheese until it is melted then garnish and serve.
Weight Watchers: Each 1 1/2 cup serving is 6 Blue Plan Points | 8 Green Plan Points | 4 Purple Plan Points using reduced fat cheese and fat free greek yogurt with plain and unsweetened almond milk. 21 Day Fix: Per 1 1/2 cup serving (there are 4 in this recipe), counts are 1 1/4 red, 1/2 green, 1/4 tsp, 1 yellow, and 1 blue.