Ingredients
- 1 32 oz carton Chicken Broth
- 1⁄2 cup Sun Dried Tomatoes chopped oil packed with herbs, drained and dab excess oil off with paper towels
- 2 tsps Italian Seasoning
- 1 tbsp Garlic minced
- Salt & Pepper
- 1 lb Chicken Breast cut into 1-inch cubes
- 12 ozs Campanelle Pasta
- 5 ozs Baby Spinach
- 1 8 oz package Cream Cheese cut into cubes and softened
- 1 cup Parmesan Cheese shredded
- 1⁄4 cup Fresh Basil chopped
Instructions
In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).
Stir in chicken and pasta (and try to submerge down into broth).
Secure the lid in place and set to 5 minutes. After the time is up then use the quick release method to release pressure.
Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.
Toss well. Let rest for about 5 – 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).
Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).
Source: https://www.cookingclassy.com/instant-pot-creamy-tuscan-chicken-pasta/
