Tuscan Chicken Pasta – Power Pressure XL

Prep time: 10 minutes

Cook time: 3 minutes (plus time to build pressure and a 5 minutes Natural Pressure Release)

Yield: 5 servings

2 T. butter

1 pound uncooked, boneless, skinless chicken breast, cut into bite size pieces

8 oz. pasta of your choice

2 cups chicken broth

4 – 8 oz. sliced mushrooms

1/2 tsp. garlic granules

1/4 tsp. pepper

4 oz. cream cheese

3/4 cup milk

1 1/2 cup grated Parmesan cheese (not the kind in the green can)

4 oz. sun-dried tomatoes, rinsed, drained and chopped

1 T. fresh chopped basil or 1 T. of basil in the squeeze tube or 1/2  tsp. dried basil

2-3 cups baby spinach, roughly chopped

Melt butter in the bottom of the pot.

Add the chicken, noodles, and  broth to the pot.  Try to cover the noodles as much as possible with the liquid.

Cover the pot and secure the lid.  Make sure valve is closed.  Set for 3 minutes.

When the timer beeps, let the pot sit for 5 more minutes.

Move the valve to venting.  If foam starts coming out, move it back to sealing and wait a few more minutes and try again.  Once all the pressure is released, remove the lid.

With the lid off, use the Stew/Soup button and add the mushrooms, garlic granules and pepper.  Stir to allow the mushrooms to cook a bit before adding the cold ingredients.

Add the 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 cheese and stir until melted.

Add in the sun-dried tomatoes, basil and spinach.  Stir until the spinach is cooked down.

NOTES:

Chicken:  cooked chicken or a rotisserie chicken can be used.

Recipe Source: Revised from 365 Days of Crock Pot.com