Tuscan chicken pasta

By duckieq

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

Preparation

Step 1

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.