Best Healthy Tuscan Chicken Pasta

This creamy and healthy Tuscan Chicken Pasta with spinach and sun dried tomatoes will satisfy your pasta craving! This easy chicken recipe is skinny, family friendly, and can be cooked in your Instant Pot, in the slow cooker, or on the stovetop. Easy to make dairy free!

Ingredients:

Sun-dried tomatoes: You can find these sweet gems in your produce section. They are usually in a bag or jar. Be sure and grab the kind that does not contain oil. If you have trouble finding them, you can substitute with fresh grape tomatoes. They work great, and still provide the sweetness.
Italian Seasoning: This is a space saver for your pantry. A variety of basil, marjoram, oregano, rosemary, and thyme all combined in one bottle.
Garlic: Did you know that in Northern Italian cooking they don’t use garlic, only in Southern and Tuscan cuisine.
Chicken: Cut your chicken in 1 inch cubes or ½ inch thick strips to promote quick and even cooking.
Chicken Broth: You can make your own or grab some from the store. If buying, make sure to get low sodium.
Pasta: I use whole wheat noodles, but you can easily swap this for a gluten free noodle but be sure to reduce the cooking time (I use the rule of half the cooking time on the package minus 2 minutes). If using regular pasta, drain the extra water after
Cottage Cheese: Be sure and grab 2% cottage cheese. It will help lower the saturated fat and calories without over-processing, like in the fat-free varieties.
Greek Yogurt: Greek yogurt is a great source of protein, probiotics, and calcium. It works well as a substitute for sour cream and cream cheese in pasta dishes.
Spinach: An excellent source of Vitamins A, C, and K, and full of fiber, calcium, and iron.
Basil: Popular in cuisine worldwide for its sweet aromatic flavor. You can also use dried in this recipe, if you don’t have fresh handy. Just reduce the amount to 1 teaspoon.
Parmesan Cheese: I love grabbing a wedge of fresh parmesan and grating it myself. The light nuttiness ties this recipe together perfectly.

Recipe Tips:

You can substitute fresh, halved grape tomatoes in place of sun-dried tomatoes. Reduce your cooking liquid by ½ cup when using fresh tomatoes.
While this recipe tastes best when followed exactly, you can add more Greek yogurt or more cottage cheese if you don’t have one of them.
Cut your chicken in equal-bite sized pieces to make sure they are cooked evenly.
You can reduce the carbs in this recipe by only using 1 ½ cups of dried pasta and 1 ½ cup of broth.
Add more spinach and tomatoes to increase your vegetables per serving, or add a salad as a side dish.
Add salt and pepper to your taste.

Instant Pot Instructions

Time needed: 13 minutes.

Cook your tomatoes
Set your Instant Pot to Sauté and lightly spray the pot with olive oil spray. Once your pot is hot add the sun-dried tomatoes, Italian seasoning, and garlic. Cook for about 30 seconds until fragrant.
Brown your chicken
Add your cut chicken to the pot, and cook 2-3 minutes stirring often. This will prevent your chicken from clumping together while it’ s under pressure. Once your chicken is browned on all sides add your chicken broth.
Add pasta
Add your pasta to the pot and stir well, ensuring that all noodles are below the liquid.
Pressure Cook
Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the time for 3 minutes.
Make your sauce
While your chicken is cooking, blend the cottage cheese and Greek yogurt together until smooth, then set aside.
Quick Release
When the cook time is complete, quick Release the pressure, and remove the lid. Stir. Drain any excess liquid from the pot.
Add Spinach
While your noodles are still hot stir in spinach, and basil. Once the leaves have wilted, stir in your blended cottage cheese, and grated parmesan. Serve immediately. Garnish with additional parmesan and fresh basil
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