Ingredients
Chicken
1 pound chicken breasts cut in bite size pieces
3 garlic cloves minced
1 shallot minced
salt & pepper
1 – 2 tablespoons olive oil
Pasta
12 ounces penne pasta
3 cups chicken broth
2 tablespoons butter cut in little cubes.
Sauce & Finishing
1/2 cup cream
1 lemon zest and juice
1/2 cup parmesan freshly grated with a microplane
1/4 cup sun dried tomatoes chopped
3 tablespoons toasted pine nuts
3 cups spinach roughly chopped
Instructions
Chicken
Press the saute or browning button, when the pot is hot add the olive oil. Season the chicken with salt and pepper. Once the oil is hot add the chicken, garlic and shallot. Cook for 2 – 3 minutes until golden. Cancel the saute mode and remove the chicken from the pot and place into a bowl.
Pasta
Add the chicken broth to the pot, with a spoon stir, loosening the brown bits on the bottom. Add the penne pasta and stir around so the pasta is covered by liquid. Scatter the chicken on top, sprinkle the butter on top of the chicken. Secure the lid on the pot, set valve to sealing. Set to manual and cook for 6 minutes. When time is up allow to sit 1 minute, then carefully release the steam by turning the valve to vent. Once the steam is all released carefully remove the lid.
Sauce & Finishing
Turn the instant pot on the saute mode. Add the cream, parmesan, lemon zest & juice, sun dried tomatoes, pine nuts and spinach. Cook for a few minutes to thicken the sauce and wilt the spinach. Taste and adjust seasoning if needed. Seerve with a drizzle of good EVOO and fresh grated parmesan.
- Prep Time: 15 minutes
- Cook Time: 10
- Category: Pasta
- Method: Instant Pot
- Cuisine: Italian
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