Pressure-Cooker Tuscan Chicken Pasta

Name: Pressure-Cooker Tuscan Chicken Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Author : Taste of Home

Instructions

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In a 6-qt. electric pressure cooker, combine the 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. Select saute setting; adjust for medium heat. Add the milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil if desired.

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