After the chicken and pasta cook and the milk and cream cheese are added, the mixture will look liquidy. Just continue to cook and stir and the dish will come together. —Amber Gaines, Colorado Springs, Colorado
Pressure-Cooker Tuscan Chicken Pasta
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 8 ounces cellentani or uncooked spiral pasta
- 2 cups chicken broth
- 2 tablespoons butter
- 3/4 cup 2% milk
- 4 ounces cream cheese, cubed
- 1/2 teaspoon garlic powder
- 3 cups fresh baby spinach
- 1 cup grated Parmesan cheese
- 1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)
- 2 tablespoons chopped fresh basil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Directions
- <div data-original-title="" title="">In a 6-qt. electric pressure cooker, combine first 4 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.<br data-original-title="" title=""></div><div data-original-title="" title=""> Select saute setting; adjust for medium heat. Add milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, tomatoes, basil, salt and pepper. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil if desired. </div>
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