CREAMY TOMATO-CHICKEN PASTA
Creamy tomato sauce with some chicken and spinach. You can also serve this on a bed of rice, or by itself.
Provided by Chef Booyah Curtis
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Pat chicken dry and season with chili powder, salt, and pepper.
- Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
- Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
- While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Serve chicken mixture on top of pasta.
Nutrition Facts : Calories 558.3 calories, Carbohydrate 61.8 g, Cholesterol 101.1 mg, Fat 24.3 g, Fiber 4.5 g, Protein 25.8 g, SaturatedFat 11.4 g, Sodium 490.7 mg, Sugar 5.7 g
ITALIAN PAN-FRIED CHICKEN THIGHS WITH CREAMY TOMATO SAUCE
This is a quick dinner that is ready in under 30 minutes. To save a little bit on the fat/calories I use a split ratio of cream and milk. This is not a requirement. Serve with your choice of sides. I like spaghetti noodles, or zucchini zoodles.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
- Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
- Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.
Nutrition Facts : Calories 596 calories, Carbohydrate 20.4 g, Cholesterol 157.6 mg, Fat 40.6 g, Fiber 3.8 g, Protein 38.7 g, SaturatedFat 15.7 g, Sodium 1609 mg, Sugar 3.7 g
CREAMY TOMATO-BASIL PASTA WITH CHICKEN
A few fresh ingredients transform chicken and pasta into this simple and creamy flavor-filled dish.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
- Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
- Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 47.9 g, Cholesterol 91 mg, Fat 15.8 g, Fiber 3.6 g, Protein 38.2 g, SaturatedFat 7.7 g, Sodium 636.1 mg, Sugar 2.2 g
CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 7h15m
Yield 8
Number Of Ingredients 10
Steps:
- Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
- Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 35.8 g, Cholesterol 61.6 mg, Fat 7.8 g, Fiber 3.6 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 899.4 mg, Sugar 1 g
CHICKEN IN CREAMY TOMATO CURRY: CHICKEN TIKKA MASALA
Provided by Aarti Sequeira
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
- Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
- Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
CREAMY TOMATO SLOW-COOKER CHICKEN
Spend ten minutes assembling these ingredients in the morning, and come home to a ready-to-eat chicken dinner. It's delicious served over pasta, rice or quinoa.
Provided by By Corey Valley
Categories Entree
Time 5h20m
Yield 4
Number Of Ingredients 12
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano and pepper.
- In separate bowl, stir together Alfredo sauce, tomatoes and tomato sauce until well combined. Pour mixture over chicken.
- Cover; cook on Low heat setting 5 to 6 hours.
- Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.
- Serve chicken with pasta; top with cheese.
Nutrition Facts : Calories 970, Carbohydrate 91 g, Cholesterol 205 mg, Fat 7, Fiber 7 g, Protein 58 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 7 g, TransFat 1 1/2 g
SKILLET CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
Quick pantry cooking--easy and delicious pan-seared chicken with a sun-dried tomato sauce.
Provided by rayne drops
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
- Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 254 calories, Carbohydrate 8.2 g, Cholesterol 60 mg, Fat 13.9 g, Fiber 1.3 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 404.1 mg, Sugar 1.9 g
CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE
This is from Wild Oats. It can be made up the night before and then just popped in the oven the next day. They recommend it be served with steamed veggies or a crisp green salad.
Provided by RiRi5150
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
- Rinse and pat chicken dry. Season both sides with salt and pepper.
- Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
- In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
- Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
- Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
- Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
- Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
- Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
- Bake uncovered for about 20 minutes, or until bubbling and golden brown.
CREAMY TOMATO-BASIL PASTA WITH CHICKEN
Watch our video to see how to make tasty Creamy Tomato-Basil Pasta with Chicken! This tomato-basil pasta entrée is ready to enjoy in just 30 minutes.
Provided by My Food and Family
Categories Pasta
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
- Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min.
- Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.
Nutrition Facts : Calories 580, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 42 g
SUN-DRIED TOMATO PESTO-CRUSTED CHICKEN BREAST OVER CREAMY HERB POLENTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken with sun-dried tomato pesto crust:
- For the creamy polenta:
- Preheat oven to 375 degrees F.
- For the pesto crust:
- Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
- For the polenta:
- Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.
EASY CREAMY CHICKEN IN A SUN-DRIED TOMATO WINE SAUCE
Tender chicken in a savory and creamy sun-dried tomato sauce comes alive in this Italian-inspired dish. Served on top of Idahoan Signature™ Russets Mashed Potatoes this recipe is something your whole family will enjoy!
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions.
- Heat olive oil in a skillet over medium-high heat; add frozen chicken tenders. Season with Italian seasoning, salt, oregano, black pepper, and red pepper flakes.
- Cook until tenders are browned and no longer pink inside, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken tenders from the skillet.
- Place diced onion in the same skillet over medium-high heat and cook until translucent, 5 to 8 minutes. Add sun-dried tomatoes and garlic; cook 1 minute longer.
- Stir in butter and flour and cook for 1 minute. Add white wine and scrape any bits from bottom of the pan. Stir in milk, sugar and Parmesan cheese. Bring mixture back to a simmer; simmer until mixture begins to thicken, about 5 minutes. Transfer chicken back to skillet and cook until heated through.
- Serve over Idahoan Signature™ Russets Mashed Potatoes.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 40.1 g, Cholesterol 43.9 mg, Fat 12.8 g, Fiber 2.8 g, Protein 19.3 g, SaturatedFat 3.7 g, Sodium 1333.7 mg, Sugar 2.1 g
CREAMY CHICKEN, ARTICHOKE, SUN DRIED TOMATO AND PEA CASSEROLE
Steps:
- Preheat oven to 350 degrees. Cook farfalle in boiling, salted water until just al dente, 8 or 9 minutes. Do not cook too long or pasta will become mushy during baking. While pasta cooks, heat oil in large nonstick saucepan or dutch oven and saute shallot and garlic for 2 to 3 minutes. Stir in next nine ingredients, mixing well. Stir in 1/4 cup of the fontina and 1/2 cup of the parmesan, mixing well. Add salt and pepper to taste. Heat on low just to warm. Add cooked and drained pasta and mix well. Pour into a lightly greased casserole dish and spread out evenly. Bake in preheated oven 30 minutes or until bubbly. Sprinkly evenly with remaining fontina and parmesan and return casserole to oven under broiler until cheese melts and is lightly browned.
CREAMY BAKED TOMATO-CHICKEN CASSEROLE
A creamy tomato-chicken casserole.
Provided by Becky Webster
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.
- Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.
- Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.
- While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.
- Bake in the preheated oven until bubbly and browned, about 42 minutes.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 45.5 g, Cholesterol 85.8 mg, Fat 18.2 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 6.8 g, Sodium 1601 mg, Sugar 6.9 g
"CREAMY" CHICKEN AND TOMATO SOUP (SLOW COOKER) RECIPE - (4.2/5)
Provided by Thom7747
Number Of Ingredients 11
Steps:
- Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)
CHICKEN PARMESAN & CREAMY TOMATO & BASIL SPAGHETTI
This recipe was really good and so easy! You'll impress all your guests if you serve this one. I could not locate the Philly Cream Josee calls for in my grocery store, so I substituted with a sundried tomato & basil spreadable cheese.
Provided by Josee Lanzi
Categories Pasta
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees. Line and spray with cooking spray a cooking sheet and set aside. Cut chicken breasts in half horizontally and pound thin to make four cutlets. Toss chicken cutlets in 3 tablespoons of cooking crème and coat well.
- 2. In a shallow dish add bread crumbs and coat each chicken cutlet on both side and place on cooking sheet. Cook in oven for 12 minutes. While chicken cutlets are cooking boil spaghetti according to package instructions drain and reserve a ¼ cup of pasta water.
- 3. Remove cutlets from oven coat top of cutlets with cooking spray and turn cutlets. Top each cutlet with ¼ cup tomato sauce and a ¼ cup of mozzarella return to oven and bake an additional 8 to ten minutes until cheese has melted.
- 4. In a deep pan on stove top on medium high head add remaining cooking crème and ¼ cup of pasta water stir and heat through. Toss cooked spaghetti in sauce to coat well.
- 5. Pour pasta on a large serving dish arrange cutlets on top of pasta and tip each cutlets with a ¼ cup chopped tomatoes and the chopped basil. Serve immediately. Mangia, mangia!!
FRESH TOMATO AND BASIL CHICKEN OVER SUPER CREAMY POLENTA
Make and share this Fresh Tomato and Basil Chicken over Super Creamy Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring 3 cups chicken broth to a boil in a saucepan.
- While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.
- Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.
- Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.
- Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.
- While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.
- To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.
- Add in the basil and toss with the chicken and tomatoes.
- Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.
ZOODLES WITH CHICKEN AND CREAMY PARMESAN AND SUN-DRIED TOMATO SAUCE
Healthy and filling, this had even meat-eating DH going for seconds. Quick and easy too! Serve sauce over steamed broccoli instead of zoodles if you prefer.
Provided by grampnana
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with paper towels.
- Cut zucchini into noodles using a spiralizer or vegetable peeler. Spread on the baking sheet; cover with another layer of paper towels.
- Bake zucchini noodles in the preheated oven until dried out, about 30 minutes.
- Season chicken with poultry seasoning.
- Melt butter in a large skillet over medium-high heat. Add chicken; cook and stir until golden brown, about 5 minutes. Add onion; cook and stir until softened, about 3 minutes. Reduce heat to medium-low; stir in sun-dried tomatoes, oil, and garlic. Cook until garlic is fragrant, 1 to 2 minutes.
- Stir evaporated skim milk, Parmesan cheese, and vegan cream cheese into the skillet until melted and smooth, 1 to 2 minutes. Season with salt, red pepper flakes, and basil. Stir in zucchini noodles until evenly coated with sauce.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 32.3 g, Cholesterol 114.8 mg, Fat 24.3 g, Fiber 5.6 g, Protein 49.3 g, SaturatedFat 7.5 g, Sodium 659.5 mg, Sugar 13.6 g
CHICKEN WITH CREAMY SUN-DRIED TOMATO SAUCE
Sun dried tomatoes create a flavorful depth to the creamy sauce on this easy chicken dish. You can add or subtract to the red pepper flakes making it perfect for your own tastes. This takes only minutes to make.
Provided by Geema
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat chicken dry and season with salt and black pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total.
- (Chicken will not be cooked through.) Transfer with tongs to a plate.
- Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute.
- Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
- Add chicken broth and bring to a boil, covered.
- Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 3 minutes approximately.
- Transfer chicken with tongs to a platter and keep warm, loosely covered with foil.
- Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
- Season with salt and pepper.
- Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
Nutrition Facts : Calories 255.2, Fat 13.2, SaturatedFat 4.8, Cholesterol 95.9, Sodium 302.4, Carbohydrate 3.7, Fiber 0.6, Sugar 0.4, Protein 26.9
CHICKEN FETTUCCINE WITH CREAMY TOMATO & MUSHROOM SAUCE
A delicious quick recipe that all ages will enjoy. There are plenty of options to consider with this recipe to customize. I found this on the back of a Hunt"s can but couldn't find the recipe on their website.
Provided by Lori 811980
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray large skillet with cooking spray. Cook Chicken breasts until browned on both sides, and no longer pink. About 8-10 minutes. Remove from skillet: keep warm.
- Stir together spaghetti sauce and tomatoes in skillet. Add pasta. Bring to a boil. Reduce heat: simmer over low heat 10 minutes or until pasta is tender.
- Add cream and stir until blended. To serve, portion pasta onto individual serving plates, Slice each chicken breast into strips, place on top of pasta. Sprinkle with cheese.
Nutrition Facts : Calories 536.4, Fat 18.8, SaturatedFat 7.2, Cholesterol 143.6, Sodium 986.7, Carbohydrate 56, Fiber 3.9, Sugar 10.5, Protein 38.3
INSTANT POT CREAMY TOMATO CHICKEN
Yield 4
Number Of Ingredients 17
Steps:
- In a small bowl, mix together the 4 seasonings for chicken. Add chicken breasts to seasoning and toss until all chicken is coated.
- Turn on the Instant Pot to SAUTE.
- Once the pot is hot enough, add 1 teaspoon butter and oil.
- Place the seasoned chicken in the Instant Pot and let it brown for 2 minutes. Flip the chicken and let it brown for another 2 minutes. Remove the chicken and keep aside.
- Add rest of the butter to the pot, followed by chopped onion and garlic. Saute onion and garlic for about 1-2 minutes, until it has softened and not smelling raw anymore.
- De-glaze the pan with vinegar. Scrape the bottom of the pot well to release any stuck brown bits (and to prevent getting the BURN notification).
- Add tomato sauce, Italian seasoning, paprika, salt and pepper to the pot. Stir well.
- Place the browned chicken in a single layer in the Instant Pot. Cover the pot with the lid. Cancel SAUTE mode and switch to MANUAL mode. Cook on high (full pressure) for 5 mins.
- Let the pressure do a NATURAL RELEASE for 10 minutes. Then do a quick release for any remaining pressure.
- Switch back to SAUTE mode. Stir in the cream and mix everything well to coat the chicken with the sauce.
- Once the sauce looks creamy and chicken is coated well, turn off the pot.
- Serve the chicken topped with the creamy tomato sauce. Serve over your favorite pasta.
Nutrition Facts : Servingsize 1 serving, Calories 1924 kcal, Fat 122 g, SaturatedFat 52 g, Cholesterol 591 mg, Sodium 4033 mg, Carbohydrate 47 g, Sugar 28 g, Protein 154 mg
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