Ingredients
Scale
- ½ cup sun-dried tomatoes (or halved grape tomatoes)
- 1 tbsp garlic (minced)
- 3 tbsp Italian seasoning
- 2 lbs chicken breast (diced)
- 12 oz whole wheat pasta
- 3 cups chicken broth (fat-free)
- ¾ cup Greek yogurt (fat-free)
- ¾ cup cottage cheese (fat-free)
- 2 cups baby spinach
- ⅔ cup grated parmesan cheese (fat-free)
Instructions
- Dice chicken breast into 1-inch cubes and mince the garlic.
- Boil water in a large pot; add whole wheat pasta and cook until al dente. Drain and set aside.
- For Instant Pot: Combine chicken, garlic, sun-dried tomatoes, Italian seasoning, black pepper, and chicken broth in the pot. Seal lid and cook on high pressure for 8 minutes.
- For Crockpot: Mix chicken with garlic, sun-dried tomatoes, Italian seasoning, black pepper, and only 1 cup of chicken broth. Cook on low for about 6-7 hours or high for about 3-4 hours.
- Stir in Greek yogurt and cottage cheese once cooked. Add cooked pasta, baby spinach, and fresh basil; mix gently until spinach wilts slightly.
- Serve topped with grated parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Instant Pot, Crockpot, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg