Ingredients
The following ingredients have 6 Servings
- 1 TBS extra virgin olive oil
- 1 lb chicken breast, (cut into bite-sized cubes)
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/4 tsp oregano
- 1/8 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp minced garlic
- 32 ounces reduced sodium vegetable or chicken stock
- 12 ounces Garofalo Elicoidali pasta
- 6-7 ounces sun-dried tomatoes, (drained from oil (different jars are different sizes, either will work), and chopped)
- 6 ounces baby spinach
- 8 ounces cream cheese (regular or reduced fat), (chopped into 4 blocks)
- 1 cup freshly grated parmesan cheese (from a block of cheese, not the green container)
- 1/4 cup fresh basil leaves
Instruction
- Set the instant pot to sauté mode, and add 1 TBS oil to the pot. Let heat for 1 minute. Add the cubed chicken to the pot. Add dried basil, dried thyme, dried oregano, salt, and pepper. Sauté for 2-3 minutes.
- Add broth, sun-dried tomatoes, garlic and Garofalo Elicoidali Pasta. Using a wooden spoon, stir everything together, then press the pasta down into the broth trying to cover as much as possible (if some is still out of the broth, it is okay).
- Close the lid of the instant pot, and set the valve to the sealed position. Set the instant pot on manual for 4 minutes. After the time is up, let the pressure release naturally (don't touch the valve) for 5 minutes. After 5 minutes, carefully flip the valve to the open position (steam will come out of the valve), and let the remaining pressure be released.
- Open the lid of the instant pot and stir. Add baby spinach, and stir. Add cream cheese and parmesan cheese, and stir until completely incorporated.
- Loosely place the lid back on the instant pot, and let the tuscan chicken pasta sit for 5 minutes (this will help thicken the sauce), add fresh basil leaves, then stir again before serving.
- Serve and garnish with extra basil and parmesan cheese is desired.
