creamy chicken pasta

• 2 tbsp butter
• 1 small onion
• 3 minced cloves of garlic
• 3 boneless, skinless chicken breasts cut into bite sized pieces
• 2 cups chicken stock
• 8 oz pasta (I use tortiglioni)
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp parsley
• 1 tsp oregano
• 1 tsp basil
• 2 cups shredded cheddar cheese
• 1 cup grated parmesan cheese
• 1/4 cup milk
• 1 1/2 cups frozen peas (thawed)
• 1 - 2 cups fresh baby spinach
• 3 tbsp cornstarch (if needed)
• 3 tbsp water (if needed)

Put the Instant Pot on saute. Add butter and cook until browned. Add onion and garlic and cook for about 3 or 4 minutes. Add chicken breasts and stir constantly for about 5 minutes. Add stock and deglaze inner pot.

Add salt, pepper, parsley, oregano and basil. Stir to combine. Add pasta. Press pasta into the pot, don't stir.

Add lid, set to sealing and set Instant Pot on manual (or pressure cook) for 5 minutes. Once cooking cycle is finished, NPR for five minutes. Then QR. Turn off the Instant Pot and remove lid once pin has dropped.

Set the Instant Pot back to saute. Add the cheddar cheese, parmesan cheese, peas and spinach, stirring constantly until the spinach is wilted.

Recipe Hint

• Pairs well with a fresh garden salad

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