Tuscan chicken pasta

 

Ingredients

• 2 boneless, skinless chicken breasts cooked and diced
• 2 cups ditalini pasta or elbows (For a low carb alternative, replace the pasta with cooked cauliflower cut bite-sized)
• 2 cups chicken broth (do NOT add this if cooking on the stovetop! It’s just for cooking the noodles!)
• 2 Tablespoons butter
• 8 ounces cream cheese 1 package
• ½ cup milk
• ½ cup grated parmesan cheese
• 4 ounces sun dried tomatoes drained and chopped (I often use a can of drained diced tomatoes instead. It tastes different, but also good.)
• ½ teaspoon garlic salt
• ½ teaspoon black pepper
• 1 Tablespoon dried basil
• 2 cups fresh spinach leaves

Instructions for Instant Pot

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

  ***You can also make this recipe on the stove top! Here’s how:

  • Boil your noodles separate in water or chicken broth.
  • Over medium heat on the stove, add butter! cream cheese! milk, Parmesan cheese, sun dried tomatoes, garlic salt, black pepper, basil, and chicken.
  • Add in your noodles and spinach until spinach is wilted and everything is well combined.

  
  

  Leftovers freeze well!