By Hannah Walker
Instant Pot Creamy Tomato Chicken Pasta
9 steps
Prep:5minCook:25min
Macro friendly
Updated at: Sat, 27 Jan 2024 03:23:43 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
24
High
Nutrition per serving
Calories489.4 kcal (24%)
Total Fat12.7 g (18%)
Carbs49.9 g (19%)
Sugars4.9 g (5%)
Protein43.1 g (86%)
Sodium679.6 mg (34%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
0.25 CSUN-DRIED TOMATOES
0.5 CGRAPE TOMATOES
2 Tbspitalian seasoning
3garlic cloves
minced
16 OZCHICKEN BREAST
CUT INTO 1-INCH CUBES
1 tspsalt
1 tsppepper
3 CCHICKEN BONE BROTH
14.5 OZprotein plus penne pasta
0.75 CCOTTAGE CHEESE
LOW FAT 2%
¾ cplain greek yogurt
fat free, fage
2 CSPINACH
ROUGHLY CHOPPED
1 CFRESH BASIL
CHOPPED
0.67 CPARMESAN
SHREDDED
Instructions
Step 1
Set the Instant Pot to sauté. Add the sun-dried tomatoes, grape tomatoes, Italian seasoning, and garlic. Sauté for 2-3 minutes, until fragrant.
Step 2
Add the chicken breast, salt, and pepper Sear the chicken on all sides and cook for 3-4 minutes.
Step 3
Add the chicken broth and pasta. Mix until combined.
Step 4
Put the lid on the Instant Pot in the locked position. Set the pressure to high and cook for 5 minutes.
Step 5
While the pasta cooks, make the cream. In a food processor or blender, blend the Greek yogurt and cottage cheese until whipped and creamy.
Step 6
When the pasta is done, release the pressure.
Step 7
Add the spinach and basil and mix until the leaves are wilted and well-incorporated into the pasta.
Step 8
Stir in the cream and parmesan until completely combined.
Step 9
Split into 6 portions and serve.
Notes
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