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Criss Rosenlof
By Criss Rosenlof

Tuscan Chicken Pasta

9 steps
Prep:15minCook:8min
Notes: FREEZER MEAL INSTRUCTIONS This is one of my favorite recipes not only to make, but to freeze. Realize you do have to cook everything first before you freeze it. Once everything is cooked, let it cool just a little. You don’t want it to be hot or it will trap a lot of moisture. Once it is cooled, then you can put it in a container. I would suggest freezing it in a airtight container, in a foil pan or even in a freezer ziplock bag. All three ways will work just fine. Because it is already cooked, all you have to do it take it out of the freezer, let it thaw over night, and heat it up. It’s that simple.
Updated at: Wed, 16 Aug 2023 16:49:37 GMT

Nutrition balance score

Unbalanced
Glycemic Index
48
Low
Glycemic Load
21
High

Nutrition per serving

Calories486.7 kcal (24%)
Total Fat22.6 g (32%)
Carbs43 g (17%)
Sugars10.9 g (12%)
Protein29.4 g (59%)
Sodium743.5 mg (37%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
In the Instant Pot, add the pasta, chicken broth, butter, and chicken.
Step 2
Place lid securely on and move the knob to sealing.
Step 3
Set on manual, (or pressure cook) for 3 minutes.
Step 4
Once timer goes off, allow a natural pressure release for 5 minutes before releasing valve to remove remaining pressure.
Step 5
Remove lid and stir the noodles and chicken.
Step 6
Turn off manual button and push the saute button
Step 7
Stir in the cream cheese, milk, garlic salt, black pepper, and Parmesan cheese.
Step 8
Add in the sun dried tomatoes and spinach stirring until spinach is cooked down a bit.
Step 9
Serve hot with your favorite salad and breadsticks!