PRESSURE-COOKER TUSCAN CHICKEN PASTA

Pressure-Cooker Tuscan Chicken Pasta image

If you're looking for a quick and easy dinner, this Tuscan chicken pasta is just the ticket. After the milk and cream cheese are added, the mixture will look liquidy. Just continue to cook and stir and the dish will come together. -Amber Gaines, Colorado Springs, Colorado

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
8 ounces cellentani or uncooked spiral pasta
2 cups chicken broth
2 tablespoons butter
3/4 cup 2% milk
4 ounces cream cheese, cubed
1/2 teaspoon garlic powder
3 cups fresh baby spinach
1 cup grated Parmesan cheese
1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)
2 tablespoons chopped fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

In a 6-qt. electric pressure cooker, combine the first 4 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Add the milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper, basil. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil, if desired.

Nutrition Facts : Calories 660 calories, Fat 26g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 1199mg sodium, Carbohydrate 62g carbohydrate (14g sugars, Fiber 7g fiber), Protein 41g protein.