INGREDIENTS
Boneless Skinless Chicken Breast
1 1/2-2 lbs
Butter
2 Tbsp
Yellow Onion
1- Chopped
Basil
1 Tsp
Garlic Powder
1 Tsp
Italian Seasoning
2 Tsp
Chicken Broth
2 Cups
Milk
1 1/2 Cups
Farfelle
16 oz
Cream Cheese
8 oz
Parmesan Cheese
2 Cups, Shredded
Baby Spinach Leaves
2 Large Handfuls
Salt & Pepper
None
Smoked Paprika, Garlic and Chive Blend
None
Sundried Tomatoes
Strain and save oil and tomatoes separately
PREPARATION
Turn Instant pot to sauté.
Season chicken breasts on both sides with Smoked Paprika Blend, Salt, and Pepper.
Add 1 tablespoon of reserved olive oil (from Sun-dried tomatoes) to the instant pot.
Add chicken breast and cook for 2-3 minutes on each side until browned, but not cooked through. Remove and set aside.
Add butter and onion to the pot and saute for 2 minutes.
Add broth, (scraping the bottom of the pot to deglaze it), seasonings, milk, pasta, and chicken breast back to the pot.
Close IP lid and seal. Cook for 5 minutes on high pressure.
When the timer beeps, do a controlled quick release to release pressure. Be very careful and go slowly.
Remove chicken and tent with foil on a plate. The chicken will continue to cook under the foil.
Stir in cream cheese, stirring gently until melted.
Stir in parmesan cheese, sun-dried tomatoes, and spinach. Season with salt and pepper to taste.
Chop chicken and return to pot and combine everything together.
Serve and enjoy!
