Ingredients

Chicken

• 900g (32 oz) chicken breast, diced
• 2 onions, sautéed until browned
• 30g (2 Tbsp) tomato paste
• 30g (2 Tbsp) garlic paste
• 15g (1 Tbsp) ginger paste
• 30g (2 Tbsp) butter
• 400g (14 oz) fire-roasted tomatoes, blended
• 15g (1 Tbsp) sugar or zero-calorie sweetener

Spice Blend

• 2 Tbsp paprika
• 1 Tbsp chili powder
• 1 Tbsp spicy curry powder
• 2 tsp cumin
• 1 Tbsp salt
• Dash of black pepper

Pasta and Finish

• 672g shell pasta
• 4 cups water
• 400g plain 0% Greek yogurt (FAGE)
• 120g 1/3-fat cream cheese
• 227g extra sharp cheddar, shredded
• 80g reduced-fat mozzarella, shredded
• 1 tsp garam masala
• Chopped cilantro and green onions

Instructions

1. Set the Instant Pot to sauté. Sauté the onions until browned.
2. Add the diced chicken, tomato paste, garlic paste, ginger paste, butter, blended fire-roasted tomatoes, sugar, and the spice blend. Sauté until the chicken is lightly browned, then cancel sauté and scrape up any stuck-on bits.
3. Add the uncooked shell pasta and 4 cups of water. Close the lid, set the valve to seal, and pressure cook on High for 6 minutes. Quick release.
4. Open the lid and switch back to sauté. Stir in the Greek yogurt, cream cheese, cheddar, mozzarella, and garam masala from the bottom up until melted and creamy.
5. Top with chopped cilantro and green onions.

Makes 10 servings — meal prep, freezes well. Originally a slow cooker recipe (High 2–3 hours or Low 3–4 hours for the chicken, pasta boiled separately to half the box time with 1 cup pasta water stirred in); the Instant Pot method above is how we make it.

Per serving: 545 calories, 42g protein, 58g carbs, 17g fat.