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Tuscan chicken pasta

based on this recipe.

4 boneless skinless chicken breasts (mine came out to 2.07 lbs)
splash cooking oil
dash salt and pepper
2 tsp paprika
1 cup chopped frozen onion
1 tsp basil
Garlic powder
1/2 tsp oregano
1/2 tsp thyme
dash red pepper flakes
4 1/2 cups chicken broth (used BtB)
1 cup milk
14 oz penne pasta
8 oz cream cheese
1 1/2 cup grated parmesan (used the dry kind, not fresh-grated)
4 oz dried sun-dried tomatoes
several large handfuls (about 4 cups?) fresh spinach and baby kale

Rub the chicken breasts with salt, pepper, paprika
Preheat pot on saute, then add dash of oil and sauce chicken (in batches) until browned on all sides; set aside.
add onion, saute until soft
add broth, seasonings, milk, pasta, and lay chicken on top.
Pressure cook for 5 minutes.
Quick release pressure
Remove chicken and set aside.
Stir in cream cheese until softened and fully distributed
Stir in parmesan, tomatoes, and spinach.
Chop chicken into bite-sized chunks and stir back in.

Result:  Tasty.  Made a lot – I divided into 8 portions which were a generous one-dish meal.  I froze some portions and they thawed and reheated just fine.  Keith seemed to like quite a bit.  If I made it again, I might try mixing in some additional veggies?  Some diced red/orange peppers, maybe.


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