Ingredients
The following ingredients have 4 Servings
- 2 cups (500ml) Chicken broth (or chicken stock, or vegetable stock)
- 1 cup (240ml) heavy whipping cream
- 3 cups (250g) penne (or similar pasta)
- 1 tsp garlic purée
- 1 tsp dried oregano
- 1/2 tsp Italian seasoning
- 1 lb (450g) uncooked chicken breast (diced)
- ½ cup sun dried tomatoes (drained and chopped)
- sea salt flakes (to taste)
- 8 oz (226g) cream cheese
- 2/3 cup (80g) Parmesan cheese (grated)
- 2 cups baby spinach (optional)
Instruction
- Pour stock into the Instant Pot insert, then add the rest of the ingredients up to the sea salt flakes.
- Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 4 mins.
- Cook till done, then allow for a natural pressure release (NPR) of 5 mins before performing a quick release to let out remaining steam.
- Open lid and change to sauté mode, stir in the cream cheese and Parmesan till melted.
- Switch of the heat, add the baby spinach and allow it to wilt before serving.
