Healthy & Easy Chicken Pasta recipe
Healthy & Easy Chicken Pasta recipe. This versatile recipe can be made using one pot on the stove, an Instant Pot, or a slow cooker.
Ingredients
- 50 g sun-dried tomatoes if using grape tomatoes, use about a handful
- 1 tablespoon minced garlic
- 1/2 tablespoon Italian seasoning
- 1/4 teaspoon pepper
- 900 g chicken breast diced into 1-inch cubes
- 340 g whole wheat pasta
- 710 ml low sodium chicken broth 236ml for crockpot and stovetop
- 60 g baby spinach
- A handful of fresh basil or 1 teaspoon dried
- 175 g fat-free plain Greek yogurt
- 175 g fat-free cottage cheese
- 150 g parmesan grated
Instructions
For Instant Pot:
- Start by setting your Instant Pot to sauté. Lightly spray the pot with cooking spray, then add the tomatoes, garlic, Italian seasoning, and pepper. Stir until fragrant.
- Add the diced chicken and brown on all sides for about 3-5 minutes.
- Add the whole wheat pasta and chicken broth to the pot. Ensure all pasta is submerged in the broth.
- Secure the lid and set the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 3 minutes.
- While the pasta is cooking, blend together the Greek yogurt and cottage cheese until smooth.
- After the cooking time, release the pressure and remove the lid. Drain any excess liquid if necessary.
- Stir in the spinach and fresh basil until wilted. Let the pasta cool for a minute or two to prevent the dairy from curdling.
- Finally, stir in the parmesan cheese and the blended Greek yogurt and cottage cheese. Serve immediately.
For Crock Pot:
- Lightly spray a skillet with cooking oil, then add the tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat until fragrant.
- Add the cubed chicken to the skillet and brown until no longer sticking together.
- Transfer the contents of the skillet to your crockpot, adding in the chicken broth.
- Cook on high for 2-3 hours or on low for 4-5 hours.
- In the last 30 minutes, add your pasta, ensuring it's covered with liquid.
- Once the cooking time is over, stir in the spinach and basil until wilted. Drain excess liquid if necessary.
- Blend the cottage cheese and Greek yogurt until smooth, then stir into the pot along with the parmesan cheese. Serve immediately, topped with fresh basil.
For Stovetop:
- Lightly spray a large pot or skillet with cooking oil, then add the tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat until fragrant.
- Add the chicken to the pot, browning until no longer sticking together.
- Add your pasta and chicken broth, stirring until pasta is submerged.
- Once the broth begins to boil, reduce the heat to medium, cover, and simmer for 12-15 minutes, stirring occasionally.
- Once the pasta is cooked, add the spinach and basil, stirring until the spinach is wilted. Drain excess liquid if necessary.
- Blend the cottage cheese and Greek yogurt until smooth, then stir into the pan with the parmesan cheese. Serve immediately, topped with fresh basil.
Notes
You can replace the sun-dried tomatoes with fresh grape tomatoes if you prefer.
Feel free to add other vegetables such as bell peppers or zucchini for added nutrition and flavor.
This Chicken Pasta is a complete meal in itself but can also be served with a side of garlic bread or a fresh salad.
Feel free to add other vegetables such as bell peppers or zucchini for added nutrition and flavor.
This Chicken Pasta is a complete meal in itself but can also be served with a side of garlic bread or a fresh salad.
