Healthy Tuscan Chicken Pasta

Ingredients

• 1/2 cup sun-dried tomatoes with no oil
• 1 tbsp Italian seasoning
• 1 tbsp garlic minced
• 2 lbs chicken breast
• 3 cups low sodium chicken broth
• 3 cups chickpea pasta
• 3/4 cup cottage cheese 2%
• 3/4 cup plain Greek yogurt 2%
• 2 cups spinach (I just grab two handfuls)
• 1/4 cup basil fresh, or 1 tsp dried basil
• 2/3 cup cheese parmesan

Instructions

Stove Top Directions:

• Spay a large skillet/pot with cooking spray. Over medium/high heat sauté sun-dried tomatoes, Italian seasoning and garlic until fragrant.
• Add your cubed chicken and sauté until it is browned all sides.
• Add the chicken broth and noodles to the pot.
• Once the broth begins to boil, cover and reduce the heat to medium. Boil 12-15 minutes stirring often to avoid sticking.
• Once the pasta is cooked, drain the extra liquid and add in the spinach and basil. Stir until wilted.
• Blend the cottage cheese and Greek yogurt until smooth and stir into your noodles.
• Add your parmesan cheese. Stir one last time and serve immediately with extra cheese and fresh basil, as desired.

Crock Pot Directions:

• Spay a large skillet with cooking spray. Over medium/high heat, sauté the sun-dried tomatoes, Italian seasoning and garlic until fragrant.
• Add your cubed chicken and sauté until browned on all sides.
• Transfer chicken and tomatoes to your crockpot and top with chicken broth.
• Cook on high heat 2-3 hours or low heat 4-5 hours.
• Add your pasta during the last 30 minutes of cook time.
• Once pasta is cooked drain extra liquid and add in spinach and basil, stir until wilted.
• Blend cottage cheese and Greek yogurt until smooth, stir into your noodles.
• Finally, add your parmesan cheese. Stir one last time and serve immediately with extra cheese and fresh basil, as desired.