Healthy Tuscan Chicken Pasta - Bestrecipe005

Healthy Tuscan Chicken Pasta – Bestrecipe005



  • 1/2 cup sun-dried tomatoes 
    sun dried with no oil or grape tomatoes, halved
  • 1 tbsp Italian seasoning
  • 1 tbsp garlic minced
  • 2 lbs chicken breast 
    (about 2 large breasts, diced into 1-inch cubes)
  • 3 cups low sodium chicken broth low sodium (one cup for
    Crockpot and stovetop method)
  • 3 cups whole wheat pasta I used one 12 oz. box
  • 3/4 cup cottage cheese 2%
  • 3/4 cup plain Greek yogurt 2%
  • 2 cups spinach baby
  • 1/4 cup basil  fresh,
    or 1 tsp dried basil
  • 2/3 cup cheese parmesan

  1. Set your Instant Pot to Sauté and lightly spray the pot with
    cooking spray. Once your pot is hot add the sun-dried tomatoes, Italian
    seasoning, and garlic. Cook for about 30 seconds until fragrant.
  2. 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.
  3. Add your pasta to the pot and stir well, ensuring that all
    noodles are below the liquid.
  4. Close and lock the lid and turn the pressure valve to
    sealing. Select Pressure Cook (high) and set the time for 3 minutes.
  5. While your chicken is cooking, blend the cottage cheese and
    Greek yogurt together until smooth, then set aside.
  6. When the cook time is complete, quick release the pressure,
    and remove the lid. Stir. Drain any excess liquid from the pot.
  7. 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.

  1. Spay a large skillet/pot with cooking spray.  Over medium/high heat sauté sun-dried
    tomatoes, Italian seasoning and garlic until fragrant.
  2. Add your cubed chicken and sauté until it is browned all
    sides.
  3. Add the chicken broth and noodles to the pot.
  4. Once the broth begins to boil, cover and reduce the heat to
    medium.  Boil 12-15 minutes stirring
    often to avoid sticking.
  5. Once the pasta is cooked, drain the extra liquid and add in
    the spinach and basil. Stir until wilted.
  6. Blend the cottage cheese and Greek yogurt until smooth and
    stir into your noodles.
  7. Add your parmesan cheese. Stir one last time and serve
    immediately with extra cheese and fresh basil, as desired.

  1. Spay a large skillet with cooking spray.  Over medium/high heat, sauté the sun-dried
    tomatoes, Italian seasoning and garlic until fragrant.
  2. Add your cubed chicken and sauté until browned on all sides.
  3. Transfer chicken and tomatoes to your crockpot and top with
    chicken broth.
  4. Cook on high heat 2-3 hours or low heat 4-5 hours.
  5. Add your pasta during the last 30 minutes of cook time.
  6. Once pasta is cooked drain extra liquid and add in spinach
    and basil, stir until wilted.
  7. Blend cottage cheese and Greek yogurt until smooth, stir
    into your noodles.
  8. Finally, add your parmesan cheese. Stir one last time and
    serve immediately with extra cheese and fresh basil, as desired.



This Recipe adapted from >>>> Click Here





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