INSTANT POT TUSCAN CHICKEN PASTA
Instant Pot Tuscan Chicken Pasta–curly pasta is enveloped in a creamy parmesan, basil and cream cheese sauce with bites of sun-dried tomatoes, spinach and tender chunks of chicken.
For a while I was part of a neighborhood freezer meal group. Some friends would come together monthly and bring 6 of the same freezer meals and then exchange. I’d come home with 6 different freezer meals to use during the month. It was quite fun! One of my favorites that my friend Christy brought was a tuscan chicken pasta freezer meal. She got the recipe here. I decided to make something similar in the Instant Pot and I couldn’t have been happier with the results. It was so flavorful and creamy. Here are a few notes about the ingredients:
instant pot tuscan chicken pasta
Prep Time: 10 minutes Cook Time: 3 minutes (plus time to build pressure and a 5 minutes NPR)Yield: 5 servings
DESCRIPTION
Curly pasta is enveloped in a creamy parmesan, basil and cream cheese sauce with bites of sun-dried tomatoes, spinach and tender chunks of chicken.
INGREDIENTS
1 lb boneless, uncooked boneless, skinless chicken breasts, cut into bite size pieces
8 oz cavatappi noodles (you can also use cellentani noodles or elbow macaroni)
2 cups chicken broth
2 Tbsp butter
1/2 tsp garlic powder
4 oz cream cheese
3/4 cup milk
1 cup grated Parmesan cheese
1 (8 oz) jar sun-dried tomatoes, rinsed, drained and chopped
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 Tbsp fresh chopped basil (or 2 Tbsp of basil in the squeeze tube or 1 tsp dried basil)
2-3 cup baby spinach
INSTRUCTIONS
Add the chicken, noodles, broth and butter to the Instant Pot. Try to cover the noodles as much as possible with the liquid. Cover the pot and secure the lid. Make sure valve is set to “sealing.” Set the manual pressure cook button to 3 minutes.
When the timer beeps let the pot sit for 5 more minutes (the display will start counting up). Move the valve to “venting.” If foam starts coming out move it back to sealing and wait a few minutes to try again. Once all the pressure is release, remove the lid.
Turn the pot to the saute function. Stir in the garlic powder, cream cheese and milk. There will seem to be a lot of liquid in the pot but don’t worry. Once the cream cheese is melted add in the Parmesan and stir until melted. Add in the sun dried tomatoes, salt, pepper, basil and finally the spinach. Stir until the spinach is cooked down.
Scoop the pasta onto plates and serve.
source : 365daysofcrockpot.com