Instant Pot Creamy Tuscan Chicken Pasta
Ingredients
-
1
32 oz
low-sodium chicken broth
-
½
cup
oil packed sun dried tomatoes
-
2
tsp
Italian seasoning
-
1
Tbsp
minced garlic
-
1
lb
boneless skinless chicken breasts
-
12
oz
uncooked campanelle pasta
-
5
oz
fresh baby spinach
-
1
8 oz pkg
light cream cheese
-
1
cup
finely shredded parmesan cheese
-
¼
cup
chopped fresh basil
-
¼
tsp
salt
-
¼
tsp
pepper
Instructions
- Combine chicken broth, sun dried tomatoes, Italian seasoning, garlic, salt, and pepper in the Instant Pot.
- Add diced chicken and uncooked pasta, ensuring pasta is submerged in the broth.
- Secure the lid and set the pressure valve to sealing, then select the manual setting for 5 minutes.
- After cooking, cancel and quickly release the pressure by turning the valve to venting.
- Once steam stops, open the lid and stir the noodles to separate them.
- Mix in spinach, cream cheese, and parmesan, stirring well.
- Let the mixture rest for 5 to 10 minutes to thicken before serving.
- Add basil just before serving and enjoy.
Nutrition Facts (estimated)
Servings
6
Calories
568
Total fat
15g
Total carbohydrates
70g
Total protein
20g
Sodium
693mg
Cholesterol
80mg
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