Recipe Background
This Healthier Tuscan Chicken Pasta is a creamy, quick dish ideal for hectic moving days.
The first time I made this creamy delight, my life was in the midst of a delightful whirlwind. Fresh off closing on our first dream home, my partner and I were knee-deep in moving boxes, mismatched cutlery, and well-loved furniture. As we unpacked, the realization hit that our new kitchen had yet to be broken in. That’s when I remembered my trusty pressure cooker, snug inside a box labeled 'Just In Case.' With an open bottle of wine and a playlist of chaotic moving music, I decided to dive into crafting a dinner that embodied our fresh start.
Opening the pantry, I discovered a pack of whole wheat pasta and began pulling together everything from sun-dried tomatoes to fresh basil. Seeing the vibrant ingredients laid out on our makeshift dining table (an upturned crate), I set the pressure cooker to the 'Sauté' function and watched as the garlic, Italian seasoning, and tomatoes mingled in the warmth, filling the kitchen with an inviting aroma. A quick flash of inspiration had me blending cottage cheese with Greek yogurt, creating a surprisingly smooth and tangy mixture that would become the heart of the dish. I knew the key to perfect pressure cooker pasta was ensuring each noodle was tucked snugly in broth, a kitchen hack that guarantees no shameful pasta clumps.
Later that night, with empty plates signaling success, we savored the meal beneath our new roof. Every bite of spinach and parmesan told the story of change and fortitude, reminding me that the simplest dishes often leave the richest memories. Moving day may have been chaotic, but it set the stage for a meal that celebrated both old comforts and new beginnings.
Ingredients
- 1/2 cup sun-dried tomatoes or grape tomatoes halved
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic minced
- 2 pounds chicken breast diced into 1-inch cubes
- 3 cups low-sodium chicken broth
- 3 cups whole wheat pasta
- 3/4 cup 2% cottage cheese
- 3/4 cup 2% plain Greek yogurt
- 2 cups baby spinach
- 1/4 cup fresh basil or 1 teaspoon dried basil
- 2/3 cup parmesan cheese
Directions
- Set your pressure cooker to the "Sauté" function.
- Lightly spray the pot of the pressure cooker with cooking spray.
- Once the pot is hot, add the sun-dried tomatoes, the Italian seasoning, and the garlic and cook until fragrant, about 30 seconds.
- Add the cubed chicken to the pot and cook, stirring often, until browned on all sides, about 2-3 minutes.
- Add the chicken broth to the chicken mixture.
- Add the pasta to the chicken mixture and stir well, ensuring all of the noodles are submerged.
- Close and lock the lid of the pressure cooker and turn the pressure valve to seal.
- Select the "Pressure Cook High" setting or its equivalent and set the time for 3 minutes.
- Blend the cottage cheese and the Greek yogurt together until smooth, using a blender or a food processor.
- Once the cooking time on the pressure cooker is complete, carefully quick-release the pressure and safely remove the lid.
- Drain any excess liquid from the pot.
- Stir the spinach and the basil into the chicken mixture, until the spinach has wilted.
- Once the spinach has wilted, stir in the blended cottage cheese mixture and the parmesan.
- Serve immediately.
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