Crockpot tuscan chicken pasta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 379.1
  • Total Fat: 13.9 g
  • Cholesterol: 132.9 mg
  • Sodium: 1,148.6 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 37.4 g

View full nutritional breakdown of Crockpot tuscan chicken pasta calories by ingredient
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Crockpot tuscan chicken pasta Crockpot tuscan chicken pasta
Number of Servings: 6


    32 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)
    2 cup (8 fl oz) Chicken Broth
    3 clove Garlic
    .5 cup Sun Dried Tomatoes
    .75 cup (not packed) Cottage Cheese, 2% Milkfat
    .75 cup Yogurt Plain Greek Yogurt, non-fat
    2 cup Baby Spinach (raw)
    12 tbsp Basil
    10 tbsp Shur fine grated parmesan cheese (by WIIGAL)
    3 tsp Italian Season Mix, Dry (by AINTSKEERD)
    6 oz Barilla Plus Rotini (2 oz, 56 grams)


Spay a large skillet with cooking spray. Over medium/high heat, sauté the sun-dried tomatoes, Italian seasoning and garlic until fragrant.
Next, add your cubed chicken and sauté until browned on all sides.
Transfer chicken and tomatoes to your 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.
Once pasta is cooked, drain extra liquid and add in spinach and basil, stir until wilted.
Blend cottage cheese and Greek yogurt until smooth, stir into your noodles.
Finally, add your parmesan cheese. Stir one last time and serve immediately with extra cheese and fresh basil, as desired.

Serving Size: 6 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user FLAB2FAB929.

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