Dinner in an Instant? You bet. No need to cook the pasta separately for this one-pot Chicken Florentine Pasta. Put everything into your pressure cooker and you'll have dinner in 6 minutes or so.
Chicken, Pasta, One Pot Meal, Quick and Easy
Servings: 4to 6
Author: The Blue Jean Chef, Meredith Laurence
1½poundsbonelessskinless chicken breast, cut into bite-sized pieces
8ouncesdried ziti or penne pastaabout 3 cups
1cupgrated mozzarella cheese
¾cupgrated Parmesan cheese
5ouncesfresh baby spinach
freshly ground black pepper
Pre-heat the pressure cooker using the BROWN or SAUTE setting.
Season the chicken with salt and freshly ground black pepper. Add the olive oil to the cooker and brown the chicken on all sides. Do this in batches so you don’t overcrowd the pot and then remove the browned chicken to a side plate. Add the onion, garlic and Italian seasoning to the pot and sauté until the onion starts to brown – about 3 minutes. Add the white wine and deglaze the pot by scraping up any brown bits on the bottom.
Add the heavy cream, chicken stock, tomatoes and dried pasta. Return browned chicken pieces to the pot, cover and lock the lid in place.
Pressure cook on HIGH for 6 minutes.
Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid. Let the pasta sit for 5 minutes to cool slightly. Stir in the mozzarella and Parmesan cheeses. As the cheeses melt, stir in the spinach. Season to taste with freshly ground black pepper.
Let the pasta sit for another 5 minutes. It will cool to an edible temperature and the sauce will thicken slightly. Serve with more Parmesan cheese to sprinkle on at the table.
Chicken Florentine Pasta
Amount Per Serving
Calories 858Calories from Fat 360
% Daily Value*
Saturated Fat 22g110%
Vitamin A 5220IU104%
Vitamin C 24.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.