Ingredients

The following ingredients have 4 Servings
  • 2 boneless, skinless chicken breasts (cooked and diced)
  • 2 cups ditalini pasta (or elbows)
  • 2 cups chicken broth
  • 2 Tablespoons butter
  • 8 ounces cream cheese (1 package)
  • ½ cup milk
  • ½ cup grated parmesan cheese
  • 4 ounces sun dried tomatoes (drained and chopped)
  • ½ teaspoon garlic salt
  • ½ teaspoon black pepper
  • 1 Tablespoon dried basil
  • 2 cups fresh spinach leaves

Instruction

  • In the Instant Pot, add the pasta, chicken broth, butter, and chicken.
  • Place lid securely on and move the knob to sealing.
  • Set on manual, (or pressure cook) for 3 minutes.
  • Once timer goes off, allow a natural pressure release for 5 minutes before releasing valve to remove remaining pressure.
  • Remove lid and stir the noodles and chicken.
  • Turn off manual button and push the saute button
  • Stir in the cream cheese, milk, garlic salt, black pepper, and Parmesan cheese.
  • Add in the sun dried tomatoes and spinach stirring until spinach is cooked down a bit.
  • Serve hot with your favorite salad and breadsticks!