This Weight Watchers Tuscan Chicken Pasta is a delicious and
Prep Time: 10 mins
Cook Time: 4 mins
Instant Pot
Pressure Time: 20 mins
Total Time: 34 mins
Servings: 6
Ingredients
- 3 cups chicken broth
- 1/2 cup sun-dried tomatoes (no oil)
- 1/2 tbsp Italian seasoning
- 1 tbsp minced garlic
- 2 lbs. chicken breast diced into 1-inch cubes
- 12 oz whole wheat noodles (I used one 12 oz. box)
- 2 cups baby spinach
- 3/4 cup Fat Free Greek Yogurt
- 3/4 cup Fat Free cottage cheese
- 2/3 cup parmesan
- 1/4 cup fresh basil 1 tsp dried
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Instant Pot Tuscan Chicken Pasta Directions
- Turn the Instant Pot to sauté mode. Add the sun-dried tomatoes, garlic, Italian seasoning, salt, 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.
Slow Cooker Tuscan Chicken Pasta Directions
- In a large skillet sauté the sun-dried tomatoes, garlic, Italian seasoning, salt, 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.
- Place the lid on the slow cooker. Cook on high heat for 2-3 hour or low heat for 4-5 hours.
- Add the pasta and stir the pasta to make sure it is all under the broth, add it in the last 30 minutes of cooking!
- 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.
Weight Watchers Tuscan Chicken Pasta Directions for the Stovetop
- In a large skillet sauté the sun-dried tomatoes, garlic, Italian seasoning, salt, 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.
Notes
Notes: 7 Freestyle Smart Points per serving (Makes 6 Servings)