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Easy Healthy Tuscan Chicken Pasta

Tuscan Chicken Pasta is a popular menu item at the Cheesecake Factory and Olive Garden. It is a decadent rice dish filled with Italian flavours. My copycat recipe provides a wholesome twist to this classic meal.
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Breakfast, diet, Dinner, Keto, low carb, lunch, Main Course
Cuisine: daily free, Italian, low carb, vegan
Keyword: Healthy Tuscan Chicken Pasta
Servings: 6
Calories: 467kcal
Author: Feodora Nastashia

Ingredients

  • 1/2 cup sun-dried berries sun dried with no oil or grape tomatoes halved
  • 1 tablespoon Italian seasoning
  • 1 tablespoon garlic minced
  • 2 lbs chicken breast about two large breasts, then diced into 1-inch cubes
  • 3 cups low sodium chicken broth low-carb 1 cup for Crockpot along with stovetop method
  • 3 cups whole wheat pasta I've used one 12 oz. Box
  • 3/4 cup cottage cheese 2%
  • 3/4 cup plain Greek yogurt 2%
  • 2 cups lettuce infant
  • 1/4 cup basil fresh or 1 teaspoon dried basil
  • 2/3 cup pasta parmesan

Instructions

Instant Pot Instructions

  • Cook your tomatoes
  • Place your Instant Pot to Sauté and gently spray on the pot with olive oil spray. Once your container is warm, add the sun-dried tomatoes, Italian seasoning, and garlic. Cook for about 30 seconds until fragrant. This will stop your own chicken from clumping together while it' s under pressure. Once your chicken is browned on all sides, add your chicken broth.
  • Add your cut chicken to the pot, and cook 2-3 minutes stirring often. This will prevent your chicken from clumping together while it’ s under pressure. Once your chicken is browned on all sides, add your chicken broth.
  • Add your pasta into the pot and stir well, making sure that all noodles are under the liquid.
  • lock and Close the lid and turn the pressure valve to sealing. Select Stress Cook (large ) and set the time for 3 minutes.
  • While your chicken is cooking, combine the cottage cheese and Greek yoghurt until smooth then set aside.
  • When the cooking time is finished, quick release the strain, and remove the lid. Stir. Drain any excess liquid from the pot.
  • After the leaves have wilted, stir into your mixed cottage cheese, and grated parmesan. Serve immediately. Garnish with additional parmesan and fresh basil.
  • Spay a Huge skillet/pot with cooking spray.

Stovetop Instructions

  • More than medium/high warmth, sauté the sun-dried tomatoes, Italian seasoning and garlic till fragrant.
  • Next, add your cubed chicken and sauté until browned on all sides.
  • Add chicken broth and noodles into the pot.
  • When the broth begins to boil, then reduce the heat to medium. Boil 12-15 minutes stirring often to avoid clumping.
  • Once pasta is cooked, drain excess liquid. Add from the spinach and basil, stir until wilted.
  • Blend cottage cheese and Greek yogurt until smooth, stir in to your noodles.
  • Finally, add your parmesan cheese. Stir one final time and serve immediately with extra cheese and fresh basil, as wanted.

Crockpot Tuscan Chicken Pasta

  • More than medium/high heat, sauté the sun-dried tomatoes, Italian seasoning and garlic till aromatic.
  • Next, add your cubed chicken and sauté until browned on all sides.
  • Transfer chicken and tomatoes to a 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.
  • After pasta is cooked, then drain extra liquid and add in spinach and ginger, stir until wilted.
  • Blend cottage cheese and Greek yoghurt until smooth, stir in to your noodles.
  • Finally, add your parmesan cheese. Stir one last time and serve immediately with extra cheese and fresh basil, as desired.

Notes

You can substitute fresh, halved grape tomatoes in place of sun-dried berries. Reduce your cooking liquid by 1/2 cup when using fresh vegetables.
While this recipe tastes best when followed correctly, you can add more Greek yoghurt or more cottage cheese if you don't have one of these.
Cut your chicken in equal-bite sized bits to make sure they're cooked evenly.
You're able to reduce the carbs in this recipe by simply using 1 1/2 cups of pasta and 1 1/2 cup of broth.
Insert more spinach and berries to raise your vegetables daily, or add a salad as a side dish.
Add salt and pepper to your taste.
Healthy Eating Plans:
21 Day Fix: For the Whole 21 Day Repair Tuscan Chicken pasta recipe: Two 1/2 Green Containers, 10 Red Containers, 12 Yellow Containers, and 2 Blue Containers. I give you the count for the entire recipe so its easier to re-calculate the containers should you change something.
For every 1 1/2 cup serving: 1/3 Green Container, 1 2/3 Red Containers, 2 Yellow Containers, and 1/3 Blue Containers.
2B Mindset: I'd eat this as a healthful lunch with additional vegetables.
Nutrition
Calories: 467kcal | Carbohydrates: 28g | Protein: 47g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 318mg | Potassium: 673mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1371IU | Vitamin C: 5mg | Calcium: 201mg | Iron: 3mg