Healthy Tuscan Chicken Pasta #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Another dish that I've been approached to make more advantageous is this sound Tuscan Chicken Pasta! It's so natural to cook on the stovetop, in the Instant Pot or even in the Slow Cooker, and your whole family will adore it.

This dish joins onions, garlic, and sun dried tomatoes, and can incorporate fire cooked tomatoes, and beans. Tuscan Chicken Pasta stews together and even tastes better the following day, so make certain to make additional items for scraps. This is an exemplary solace nourishment that has an Italian flavor.

Such huge numbers of individuals rave about the Tuscan Chicken from the Cheesecake Factory, so I thought I needed to attempt to make a more advantageous variant of it–I have an inclination that I got this one right.

I'd serve some additional vegetables with this dish! I love spinach (truly, additional spinach!), broiled broccoli, or even Brussels grows. I energetically suggest prepared carrot fries and turnip fries, also they're a fun side dish that you can eat with your fingers!

This smooth and solid Tuscan Chicken Pasta will fulfill your hankering without the calories! It's a simple solid chicken formula that your family will love, and you can cook it in your Instant Pot, slow cooker, or on the stove.

Also try our recipe Chicken Shawarma Salad with Tahini Dressing #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Ingredients

• 3 cups low sodium chicken broth
• 1/2 cup sun-dried tomatoes  no oil
• 1/2 tbsp Italian seasoning
• 1 tbsp garlic minced
• 2 pounds chicken breast  (about 2 large breasts, diced into 1-inch cubes)
• 12 ounces whole wheat noodles  I used one 12 oz. box
• 2 cups baby spinach
• 3/4 cup 2% plain Greek Yogurt
• 3/4 cup 2% cottage cheese
• 2/3 cup parmesan
• 1/4 cup basil  fresh, or 1 tsp dried basil
• 1/4 tsp pepper

Instructions

1. Instant Pot Directions:
2. Turn the Instant Pot to sauté mode. Add the sun-dried tomatoes, garlic, Italian seasoning, and pepper. Sauté for 30 seconds until fragrant.
3. 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.
4. Add the pasta and chicken broth to the Instant Pot. If needed, stir the pasta to make sure it's all covered by the liquid.
5. Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 4 minutes. While the pasta is cooking, blend the cottage cheese and Greek yogurt to make a cream sauce. Set it aside until ready to use.
6. Quick releasing the pressure is preferred, but know that sometimes pasta can spray out and make a mess. I'd watch the pressure release and if you notice anything but steam coming out, close the valve and use short bursts of pressure release to help contain the mess :) 
7. When using short bursts of release, move the valve from sealing to venting and as soon as you see anything except steam, close the valve again. Do this repeatedly until the pressure is released. This tip is for any pasta dish, but know that it doesn't happen too often. In the 4 years that I've had my Instant Pot, I've only had to do this once. 
8. Remove the Instant Pot lid and stir the recipe. While still hot, add the parmesan cheese, spinach, and basil. Mix until the cheese melts and the spinach wilts.
9. Pour the blended cream sauce over your meal. Stir it until everything is evenly covered in sauce. Serve immediately.
10. Stove Top Directions:
11. In a large skillet, spray with oil and sauté the sun-dried tomatoes, garlic, Italian seasoning, and pepper on high heat for about 30 seconds until fragrant.
12. Add the chicken to the skillet, and brown the chicken for 1-2 minutes. This will keep the chicken from sticking together while cooking.
13. Pour the pasta and chicken broth in the skillet. Give it a quick stir to make sure everything is covered by the liquid. Bring the broth to a boil then reduce the temperature to medium heat.
14. Cover the pan and cook for 12-15 minutes, stirring occasionally, until cooked.
15. While the pasta is still hot add the parmesan cheese, spinach, and basil. Mix everything until the cheese melts and the spinach wilts.
16. Blend the cottage cheese and Greek yogurt to make a cream sauce. Pour the cream sauce over your meal. Mix until all the pasta is covered in sauce. Serve immediately.
17. Crock Pot Directions:
18. In a large skillet, spray with oil and sauté the sun-dried tomatoes, garlic, Italian seasoning, and pepper on high heat for about 30 seconds until fragrant.
19. Add the chicken to the skillet, and brown the chicken for 1-2 minutes. This will keep the chicken from sticking together while cooking.
20. Transfer the chicken and sundried tomatoes to your slow cooker insert. Add the chicken broth.
21. Place the lid on the slow cooker. Cook on high heat for 2-3 hour and low heat for 4-5 hours.
22. For last 30 minutes, stir in the pasta and make sure it is all under the broth.
23. Remove the lid and stir in the parmesan cheese, spinach, and basil. Let the cheese melt and the spinach wilt.
24. Blend 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.

Read more our recipe Blueberry Cream Cheese Breakfast Braid #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Source : bit.ly/2sHGT6j