Recipe Background
How do you get Healthier Tuscan Chicken Pasta? What makes it healthier? Well, it's all about making smart choices; using nutritious and nutty whole wheat pasta instead of traditional pasta, using low-fat ingredients for the creamy, tangy sauce, and foregoing oil on the bright and rich sun-dried tomatoes that are mixed into each bite. But just because Healthier Tuscan Chicken Pasta is healthier doesn't mean it skimps out on the amazing taste you expect: the chicken is still tender, the cheese is still sharp and melty, and the herbs are still zesty! Good times all around, for you, your tastebuds, and your waistline!
How do you get Healthier Tuscan Chicken Pasta? What makes it healthier? Well, it's all about making smart choices; using nutritious and nutty whole wheat pasta instead of traditional pasta, using low-fat ingredients for the creamy, tangy sauce, and foregoing oil on the bright and rich sun-dried tomatoes that are mixed into each bite. But just because Healthier Tuscan Chicken Pasta is healthier doesn't mean it skimps out on the amazing taste you expect: the chicken is still tender, the cheese is still sharp and melty, and the herbs are still zesty! Good times all around, for you, your tastebuds, and your waistline!
Ingredients
- 1/2 cup sun-dried tomatoes or grape tomatoes halved
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic minced
- 2 pounds chicken breast diced into 1-inch cubes
- 3 cups low-sodium chicken broth
- 3 cups whole wheat pasta
- 3/4 cup 2% cottage cheese
- 3/4 cup 2% plain Greek yogurt
- 2 cups baby spinach
- 1/4 cup fresh basil or 1 teaspoon dried basil
- 2/3 cup parmesan cheese
Directions
- Set your pressure cooker to the "Sauté" function.
- Lightly spray the pot of the pressure cooker with cooking spray.
- Once the pot is hot, add the sun-dried tomatoes, the Italian seasoning, and the garlic and cook until fragrant, about 30 seconds.
- Add the cubed chicken to the pot and cook, stirring often, until browned on all sides, about 2-3 minutes.
- Add the chicken broth to the chicken mixture.
- Add the pasta to the chicken mixture and stir well, ensuring all of the noodles are submerged.
- Close and lock the lid of the pressure cooker and turn the pressure valve to seal.
- Select the "Pressure Cook High" setting or its equivalent and set the time for 3 minutes.
- Blend the cottage cheese and the Greek yogurt together until smooth, using a blender or a food processor.
- Once the cooking time on the pressure cooker is complete, carefully quick-release the pressure and safely remove the lid.
- Drain any excess liquid from the pot.
- Stir the spinach and the basil into the chicken mixture, until the spinach has wilted.
- Once the spinach has wilted, stir in the blended cottage cheese mixture and the parmesan.
- Serve immediately.
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