Creamy Garlic Tuscan Chicken (IP)
Ingredients
- 1 (32 oz) carton low-sodium chicken broth
- ½ C oil packed sun dried tomatoes with herbs, drained and dab excess oil off with paper towels, chopped
- 2 tsp Italian seasoning
- 1 TBSP minced garlic
Salt and freshly ground black pepper
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 12 oz uncooked campanelle pasta
- 5 oz fresh baby spinach
- 1 (8 oz) pkg. light cream cheese, cut into cubes and softened
- 1 C finely shredded parmesan cheese (use fresh shredded)
- ¼ C chopped fresh basil
Directions
- In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, ¼ tsp salt and ¼ tsp pepper (season with more at the end if needed).
- Stir in chicken and pasta (and try to submerge down into broth).
- 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 (it will seem like soup at first but as it rests and cools it will thicken right up).
- Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).