Average Rating: 0TOTAL TIME: Prep/Cook: 25 minutes
YIELD: 4 servings.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
Instructions
- 1.
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
1-1/2 cups: 660 calories, 26g fat (14g saturated fat), 130mg cholesterol, 1199mg sodium, 62g carbohydrate (14g sugars, 7g fiber), 41g protein.