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Tuscan Chicken Pasta Recipe

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This recipe for Tuscan Chicken Pasta is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Low-sodium chicken broth
Sun dried tomatoes in oil
Italian seasoning
Garlic
Chicken breasts
Campanelle pasta
Baby spinach
Light cream cheese (regular works too)
Parmesan
Fresh basil
Salt and pepper
Directions:
Directions:
First you’ll start by stirring together the chicken broth, sun dried tomatoes, Italian seasoning, garlic, salt and pepper in an instant pot insert.

Then mix in diced raw chicken and dry uncooked noodles. Cover and seal, make sure valve is set to “sealing” position. Set to “manual” and select 5 minutes.

Once time is up select “cancel” then use the quick release method to release pressure. Wait for steaming to stop from valve then open Instant Pot.

Stir in spinach, cream cheese and parmesan. Then let mixture rest for about 5 – 10 minutes.

The sauce will be very runny at first but the longer you let it rest the more it will thicken and become creamy.
Personal Notes:
Personal Notes:
Frozen thawed and drained spinach can replace fresh.
Regular cream cheese will work in place of light.
If you can’t find campanelle pasta you could substitute another kind of bite size pasta such as cavatappi, bowtie or penne.
Garlic powder could replace fresh, I’d go with about 3/4 tsp.
If you don’t want to buy fresh basil then use 1 tsp dried, add it along with Italian seasoning.

 

 

 

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