Lightly spray your Instant Pot with cooking spray and set Instant Pot to sauté. Once your pot is hot, add sun dried tomatoes, garlic, Italian seasoning salt, and pepper. Cook until just fragrant. Use a wooden spoon or spatula to prevent sticking.
Add chicken and brown on all sides for 3-5 minutes
Add your whole wheat noodles and chicken broth to the pot. Stir and make sure all the pasta is covered in liquid. Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 3 minutes.
While the pasta is cooking, blend the Greek yogurt and cottage cheese together until smooth and set aside.
When the cook time is complete, quick release the pressure, and remove the lid. Add spinach and basil to the pot, then drain the excess liquid from the pot.
Add the parmesan, blended yogurt, and cottage cheese, and stir until evenly mixed.
Weight Watcher Plan Points:
Blue Plan Points: 7 Blue Plan Points for each 1 1/3 cup serving.
Green Plan Points: 9 Green Plan Points for each 1 1/3 cup serving.
Purple Plan Points: 2 Purple Plan Points for each 1 1/3 cup serving.
You can substitute the sun-dried tomatoes with fresh grape tomatoes. Just cut them in half and sauté in step one below.