Instant Pot Creamy Tuscan Chicken Pasta
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Category
Main Course
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Cusine
American Italian
What do you need?
How to make?
Ingredients
1 carton low-sodium chicken broth
1/2 cup oil packed sun dried tomatoes with herbs
2 tsp Italian seasoning
1 Tbsp minced garlic
Salt and freshly ground black pepper
1 lb boneless skinless chicken breasts
12 oz uncooked campanelle pasta
5 oz fresh baby spinach
1
1 cup finely shredded parmesan cheese
1/4 cup chopped fresh basil
Directions
In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper . Stir in chicken and pasta . Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes. After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release. Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan. Toss well. Let rest for about 5 - 10 minutes to thicken . Toss in basil just before serving and serve warm .