Healthy Tuscan Chicken Pasta


  • 1 cup sun-dried tomatoes  sun dried with no oil or grape tomatoes, halved
  • 3 tbsp Italian seasoning
  • 2 tbsp garlic minced
  • 2 lbs chicken breast  (about 2 large breasts, diced into 1-inch cubes)
  • 3 cups chicken broth 1 cup only for Crockpot method. See article above for details.
  • 3 cups whole wheat pasta I used one 12 oz. box
  • ¾ cup cottage cheese 2%
  • ¾ cup Greek yogurt 2%
  • 2 cups spinach baby
  • 2 tbsp basil  fresh, or 1 tsp dried basil
  • ⅔ cup parmesan cheese

Instructions (Crockpot):

  1. Lightly spray a large skillet with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds or so until it becomes fragrant.
  2. Add your cubed chicken to the pan and brown for 1-2 minutes until the chicken no longer sticks together.
  3. Transfer chicken and sun dried tomatoes (all of the contents of the pan) to your crockpot and top with chicken broth.  
  4. Cook on high heat for 2-3 hours, or low heat for 4-5 hours.
  5. About 20 minutes before you’d like to eat, boil the pasta in a separate pot according to package directions. Once cooked, drain and add to the Crockpot.
  6. Drain any excess liquid (set aside 1/4 cup) and add spinach and basil. Stir until spinach is wilted.
  7. Blend cottage cheese, Greek yogurt, and parmesan cheese in a blender until smooth, and add the mixture to the Crockpot.  
  8. Stir the cottage cheese mixture and 1/4 cup pasta water into the contents of the slow cooker.
  9. Stir one last time and serve immediately with extra parmesan cheese and fresh basil, as desired.