Creamy Lemon Chicken Pasta -Instant Pot Recipe
Ingredients:
- 2 chicken breasts, diced into bite size chunks
- 2 lemons, juiced
- 1/3 cup heavy cream
- 2 cups chicken broth
- 2 cups garlic broth ***see note
- 1 box (12 oz) penne
- 1 tbs capers
- 1-2 cans artichoke hearts (I omitted this because hubs is not a fan)
- 4 tbs butter
- 1 shallot, diced (I used a small onion)
- 1 tbs garlic, minced (about 3 cloves)
- 1 cup grated Parmesan
- salt and pepper
***note - to make garlic broth you use a tablespoon of Better Than Bouillon garlic flavor in 2 cups of water. If you don't want to go to the trouble, just sub 2 more cups of chicken broth and add a sprinkly of garlic powder
Directions:
Add butter to your Instant Pot and hit "saute". The saute function should be on the high setting. Once the butter melts, add your shallot/onion. Season with salt and pepper. Cook for 2 minutes and then add the garlic and the chicken. Cook an additional 2 minutes (the chicken will not be cooked through at this point. That's ok, the pressure cooking finishes the chicken completely). Add your broth and lemon juice. Add in your box of pasta on top and gently press down into the broth/chicken mixture but DO NOT STIR. Put your Instant Pot on the Pressure Cook setting on high for 6 minutes. Use the Quick Release when the 6 minutes is up. At this point stir in your artichoke hearts (if using), cream, and capers. Stir well. Serve with additional Parmesan. Enjoy!
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