If you are looking for healthy recipe ideas or an easy Instant Pot recipe. Then this healthy Tuscan chicken pasta is what you need. Made with whole wheat pasta, chicken breast, Greek yogurt, cottage cheese, spinach, and sun-dried tomatoes.
Just because life can be busy doesn't mean we can't have fast healthy dinner ideas. This one-pot dinner idea can be made in under 30 minutes.
We love making Instant Pot recipes but we really love healthy dinner recipes as well. this healthy Tuscan chicken pasta fills both of these loves.
Instant Pot Healthy Tuscan Chicken Pasta Recipe
I love a good Italian dinner and to be able to make one that is on the healthier side is a plus for me. This healthy Tuscan chicken is made with whole wheat pasta so it is lower in carbs. The Greek yogurt that is used for the creamy sauce is lower in calories and fat but higher in protein than sour cream would be.
Bites of chicken breast bring in a healthy protein. While fresh spinach brings in many vitamins and minerals. Sun-dried tomatoes are packed with nutrients and anti-oxidants. Not to mention they bring a splash of color along with the spinach to this dish.
This recipe is at the top of my favorites for busy weeknights just like our Chicken Feta Pasta recipe is.
How To Make
Let's start by talking about the seasoning I used as well as the sun-dried tomatoes.
The Italian seasoning I prefer to use is Good seasonings Zesty Italian. It brings so much flavor to all recipes I use it in. Since this recipe doesn't have many spices I knew that I was going to use this flavorful seasoning.
The sun-dried tomatoes ~ I have never had such a hard time finding a jar of these as I did the day I went to shot the images for this recipe. After two grocery stores, I was able to get this jar of sun-dried tomatoes. I have used just sun-dried as well as ones that are packed in oil. If you use the one that is packed in oil I do recommend draining the oil first.
To get started push the sauté button on the front of your Instant Pot. When it reads hot then it's ready. Into the inner pot add the sun-dried tomatoes, garlic, and Italian seasoning. Cook this until it becomes fragrant, about 1 minute.
How Long To Cook For
Stir in the cubed chicken breast and sauté until all sides of the chicken are browned. This will take about 2-3 minutes. Stirring to help minimize the chicken from sticking to the inner pot.
Next, we are going to deglaze the inner pot so we don't get that dreaded burn notice. With the IP still on sauté pour in some of the chicken broth. I pour in half of a cup of broth. Let the broth come to a boil and scrape the bottom of the inner pot to loosen anything that might have stuck to the bottom.
Turn the sauté button off and pour in the remaining chicken broth. Add in the pasta pressing it down to get the chicken broth to cover the noodles. Do not stir. Place the lid on the Instant Pot making sure the release valve is closed. Press the high-pressure button and adjust the cooking time to 4 minutes. It will take some time for the IP to come to pressure and then it will start to count down.
While the chicken and noodles are cooking mix together the plain Greek yogurt and cottage cheese until combined. Set this aside.
Once the cooking time is done do a quick release to release all the steam from the Instant Pot. Remove the lids from the IP and drain any extra liquid there might be from the inner pot.
Now is when we add in the spinach. The heat from the pasta and chicken will help to wilt the spinach. With the spinach wilted go ahead and mix in the cottage cheese and yogurt mixture along with the shredded parmesan cheese.
This healthy Tuscan chicken pasta is a delicious meal that can be made in under 30 minutes thanks to the Instant Pot.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
Other My Creative Manner Recipes you may enjoy are:
- Buttered Noodles
- Cinnamon Rolls With Cream Cheese Icing
- Homemade Taco Seasoning
- Italian Pasta Salad
- Spinach Artichoke Chicken Bake
- Baked Spinach Artichoke Dip
- Greek Cucumber Salad
Instant Pot Healthy Tuscan Chicken Pasta
A healthy dinner idea that can be made in the Instant Pot. Made with whole wheat pasta, chicken breast, Greek yogurt, fresh spinach, and sun-dried tomatoes.
- 10.2 Ounces Sun-dried tomatoes
- 1 Tablespoon Garlic minced
- 1 Tablespoon Italian Seasoning
- 2 Pounds Chicken Breast Cubed into 1-inc cubes
- 4 Cups Chicken Broth
- 4 Cups Whole Wheat Pasta I used penne rigate
- 1½ Cup Cottage Cheese I used 2%
- 1½ Cup Plain Greek Yogurt
- 2 Cups Spinach
- ⅔ Cup Parmesan Cheese shredded
Turn the Instant Pot onto sauté and spray light;y with cooking spray. Drain the oils from the sun-dried tomatoes. When your IP reads HOT add in the sun-dried tomatoes, garlic, and Italian seasoning. Cook for 30 seconds or until fragrant.
Add into the inner pot the cubed chicken breast, sauté for 2-3 minutes or until chicken is brown on all sides. Making sure to stir often.
With the Instant Pot stil on sauté pour in ½ cup of the chicken broth. Bring this is a boil to help loosen anything that may be stuck on the bottom of the inner pot. Turn the sauté button off when the inner pot is deglazed.
Pour in the remaining chicken broth. Add the pasta into the inner pot pressing the pasta down to make sure it's all covered with the broth. Do not stir.
Place lid on IP and close the pressure valve to sealing. Press high-pressure cook and adjust cooking time for 4 minutes.
In a mixing bowl combine the cottage cheese and Greek yogurt together until combined, set aside.
Once the cooking time is up on the IP do a quick release. Remove the lid from the IP and drain any extra liquid there might be.
While the noodles and chicken are still warm add in the spinach. Stir together the ingredients until the spinach is wilted.
Stir in the cottage cheese and yogurt mixture along with the shredded parmesan cheese. Serve and enjoy.
If using oil-packed sun-dried tomatoes make sure to drain the oil from the tomatoes before adding them into the inner pot.
I have made this recipe in both my 6-quart and 8-quart Instant Pot.
Cooking time may vary depending on IP. The amount of time it takes for your Instant Pot to come to pressure may vary. My 8-quart comes to pressure faster than my 6-quart.
The nutritional value may vary depending on the ingredients used.
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