Ingredients
- 3 Cups low sodium chicken broth, one cup for crock pot and stove top
- 1/2 Cup sun-dried tomatoes, without oil or you can use halved grape tomatoes
- 1/2 Tbsp Italian seasoning
- 1 Tbsp garlic, minced
- 2 Lbs chicken breast, diced into 1 inch cubes
- 12 Oz whole wheat pasta
- 2 Cups baby spinach
- 3/4 Cup fat-free plain Greek yogurt
- 3/4 Cup fat-free cottage cheese
- 2/3 Cup parmesan, grated
- 1/4 Cup fresh basil, or 1 Tsp dried
- 1/4 Tsp pepper
Steps
- Lightly spray a large skillet or pot with cooking oil, add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
- Next, add your cubed chicken and brown for 1-2 mins until chicken no longer sticks together.
- Add your pasta and chicken broth to the skillet, stir and make sure all the noodles are covered. Once the broth begins to boil, cover your skillet and reduce heat to medium. Simmer for 12-15 mins stirring occaisonally.
- Once the pasta is cooked, add your spinach and basil. Stir until spinach is wilted. Drain any excess liquid from the pan.
- Blend cottage cheese and Greek yogurt until smooth, and add to the pan.
- Stir in parmesan cheese and serve immediately topped with fresh basil.