Instant Pot Tuscan Chicken Pasta

 

INGREDIENTS:

• 1 lb boneless, uncooked boneless, skinless chicken breasts, cut into bite size pieces
• 8 oz cavatappi noodles (you can also use cellentani noodles or elbow macaroni)
• 2 cups chicken broth
• 2 Tbsp butter
• 1/2 tsp garlic powder
• 4 oz cream cheese
• 3/4 cup milk
• 1 cup grated Parmesan cheese
• 1 (8 oz) jar sun-dried tomatoes, rinsed, drained and chopped 
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 2 Tbsp fresh chopped basil (or 2 Tbsp of basil in the squeeze tube or 1 tsp dried basil)
• 2–3 cup baby spinach

DIRECTIONS:

1. Add the chicken, noodles, broth and butter to the Instant Pot. Try to cover the noodles as much as possible with the liquid. Cover the pot and secure the lid. Make sure valve is set to “sealing.” Set the manual pressure cook button to 3 minutes.
2. When the timer beeps let the pot sit for 5 more minutes (the display will start counting up). Move the valve to “venting.” If foam starts coming out move it back to sealing and wait a few minutes to try again. Once all the pressure is release, remove the lid.
3. Turn the pot to the saute function. Stir in the garlic powder, cream cheese and milk. There will seem to be a lot of liquid in the pot but don’t worry. Once the cream cheese is melted add in the Parmesan and stir until melted. Add in the sun dried tomatoes, salt, pepper, basil and finally the spinach. Stir until the spinach is cooked down.
4. Scoop the pasta onto plates and serve.

Instant Pot Creamy Tuscan Chicken Pasta

 

Ingredients

• 1 (32 oz) carton low-sodium chicken broth
• 1/2 cup oil packed sun dried tomatoes with herbs, drained and dab excess oil off with paper towels, chopped
• 2 tsp Italian seasoning
• 1 Tbsp minced garlic
• Salt and freshly ground black pepper
• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 12 oz uncooked campanelle pasta
• 5 oz fresh baby spinach
• 1 (8 oz) pkg. light cream cheese, cut into cubes and softened
• 1 cup finely shredded parmesan cheese (use fresh shredded)
• 1/4 cup chopped fresh basil

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, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.
• After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.
• 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).

Creamy Pasta Salad

INGREDIENTS

• 1 (16 ounce) package Ditalini pasta (or whatever pasta you have on hand)
• 1 cup broccoli florets (chopped)
• 1/2 red onion (minced)
• 1 red bell pepper (minced)
• 1 cucumber (diced)
• 1 (3.8 ounce) can sliced olives (drained)
• 1 cup block Colby Jack cheese (cubed)
Dressing:
• 1 cup Mayonnaise
• 2 teaspoons white wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon salt

INSTRUCTIONS

1. Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
2. Place cooked and cooled pasta in a large mixing or serving bowl.
3. Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
4. Whisk together all dressing ingredients and pour over pasta and other ingredients.
5. Gently fold in dressing until all ingredients are evenly coated.
6. Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving

This super yummy pasta salad came from Six Sisters Stuff website!

Easy Caprese Pasta Bake

Another great and easy recipe from Six Sisters Stuff! 

INGREDIENTS:

• 1 (10 ounce) box Penne pasta
• 3 boneless skinless chicken breasts (cooked and shredded)
• 1 1/2 cups cherry tomatoes (halved)
• 2 Tablespoons fresh basil (chopped)
• 1 1/4 cups chicken broth (divided)
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• 1 cup shredded mozzarella cheese
• 1 cup fresh sliced mozzarella cheese
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon olive oil

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Bring 4 cups of water to a boil. Add noddles and boil for 5 minutes, then run under cold water to stop additional cooking.
3. In a bowl, combine cooked noodles, chicken, tomatoes, basil, 1 cup chicken broth, garlic, powder, garlic salt, and shredded mozzarella cheese.
4. Pour remaining 1/4 cup chicken broth in the bottom of a 9 x 13 inch pan.
5. Add noodle mixture and spread evenly in pan.
6. Top with sliced mozzarella cheese, covering the top as much as you can.
7. Drizzle top of casserole with balsamic vinegar and olive oil.
8. Bake for 30 minutes or until cheese begins to bubble and turn golden brown.

Easy Goulash

Easy Peasy pasta for the win!  I found the recipe HERE

Ingredients:

• 2 pounds ground beef
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• Two 15-oz. cans diced tomatoes (undrained)
• Two 15-oz. cans tomato sauce
• 3 cups water
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Italian seasoning
• 2 teaspoons seasoned salt
• 16-oz. box elbow macaroni

Instructions:

1. In a Dutch oven or large saucepan, cook ground beef over medium heat until no longer pink. Drain grease. Add onion and garlic and cook for 3 minutes, or until soft and fragrant.
2. Add diced tomatoes, tomato sauce, water, Worcestershire sauce, Italian seasoning, seasoned salt and elbow macaroni to the pan. Mix well and bring to a boil. Reduce to medium-low heat, cover pan and simmer for 25-30 minutes or until pasta is cooked through.
3. Remove from heat and serve immediately!

Instant Pot Tuscan Chicken Pasta

We found this recipe and LOVE it!  It can be found HERE. 

Ingredients:

• 1 lb boneless, uncooked boneless, skinless chicken breasts, cut into bite size pieces
• 8 oz cavatappi noodles (you can also use cellentani noodles or elbow macaroni)
• 2 cups chicken broth
• 2 Tbsp butter
• 1/2 tsp garlic powder
• 4 oz cream cheese
• 3/4 cup milk
• 1 cup grated Parmesan cheese
• 1 (8 oz) jar sun-dried tomatoes, rinsed, drained and chopped 
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 2 Tbsp fresh chopped basil (or 2 Tbsp of basil in the squeeze tube or 1 tsp dried basil)
• 2-3 cup baby spinach

INSTRUCTIONS

1. Add the chicken, noodles, broth and butter to the Instant Pot. Try to cover the noodles as much as possible with the liquid. Cover the pot and secure the lid. Make sure valve is set to “sealing.” Set the manual pressure cook button to 3 minutes.
2. When the timer beeps let the pot sit for 5 more minutes (the display will start counting up). Move the valve to “venting.” If foam starts coming out move it back to sealing and wait a few minutes to try again. Once all the pressure is release, remove the lid.
3. Turn the pot to the saute function. Stir in the garlic powder, cream cheese and milk. There will seem to be a lot of liquid in the pot but don’t worry. Once the cream cheese is melted add in the Parmesan and stir until melted. Add in the sun dried tomatoes, salt, pepper, basil and finally the spinach. Stir until the spinach is cooked down.
4. Scoop the pasta onto plates and serve.

One Pan Cheesy Smoked Sausage & Pasta

Looking for an amazing pasta recipe?  I  made this last week and it seriously was one of the best pasta recipes I have made!  My husband agreed!  It is a must try!



I found the recipe HERE on BudgetSavvyDiva.com website.

Ingredients:

• 1 Tbsp olive oil
• 1 lb sausage
• ½ cup diced onion
• 1 Tbsp minced garlic
• 2 cups Chicken Broth
• 1 (14 oz) can diced tomatoes
• ½ cup milk
• 8 oz dry pasta
• ½ teaspoon salt and pepper, each
• 2 cup shredded Cheddar-Jack cheese
• ¼ tsp of Red Pepper Flakes
• ⅓ cup chopped scallions, for garnish

Directions:

1. Place olive oil into your pan over medium heat - add onions and sausage - cook for 5 minutes - add garlic and all seasonings - cook for 2 minutes
2. Add chicken broth, tomatoes, milk, and pasta - bring mixture to a boil - lower heat and cover for 15 minutes
3. Still in cheese
4. Serve and garnish

Chicken Pesto Pasta- Instapot

This was so good! 

Ingredients

• 4 small boneless, skinless chicken breasts
• 2 to 3 cups dry Penne pasta
• 1 and 1/4 cup pesto
• 1 28-ounce can tomatoes (diced or crushed)
• 2 cups fresh baby spinach
• 1 can chicken broth
• salt and pepper, to taste
• grated Parmesan, if desired

Instructions

Combine all ingredients in pressure cooker. Stir to combine. Cook on 10 minutes high pressure or 11 minutes if chicken is frozen. Top with grated Parmesan, if desired.

Sun-dried tomato Fettuccine Alfredo

I made this for the first time tonight and it was all eaten up.  They all loved it!  One child even asked if we could eat it again next week. Winner winner pasta dinner.


I searched for pasta recipes on Pinterest and came across this.  It's a winner!  The recipe can be found HERE.

INGREDIENTS 16 oz fettuccine noodles 2 tablespoons oil from sundried tomatoes in oil jar 1/2 cup sundried tomato halves , drained and finely chopped 4 garlic cloves, minced 1/8-1/4 teaspoon red pepper flakes or more to taste 2 tablespoons all-purpose flour 2 cups low sodium chicken broth 1 1/2 cups milk (I use lowfat) 1 tablespoon cornstarch 1 tablespoons tomato paste 1/2 tsp EACH dried basil, dried parsley, onion pwdr, salt 1/4 tsp EACH dried oregano, pepper 2 oz. 1/3 less fat cream cheese, cubed 3/4 cup freshly grated Parmesan 1/3 cups shredded mozzarella Garnish (optional) freshly grated Parmesan fresh basil instructions Cook fettuccine in salted water according to package directions. Strain and set aside. Meanwhile, heat 2 tablespoons sundried tomato oil over medium heat in a large pan. Add sundried tomatoes, garlic and red pepper flakes and saute for one minute. Sprinkle in flour and continue to cook for 2 minutes, stirring constantly. Turn heat to low and stir in chicken broth. Whisk cornstarch with milk and add to pan along with tomato paste, basil, parsley, onion powder, oregano, salt and pepper. Bring sauce to a simmer and continue to cook and stir until sauce is thickened (but not overly thick), approximately 5 minutes. Reduce heat to low and stir in cream cheese until melted, followed by Parmesan cheese until melted. Keep heat on low until fettuccine is done cooking, then stir in mozzarella cheese until melted then fettuccine until evenly coated. Taste and season with additional salt, pepper and/or red pepper flakes to taste. Garnish with freshly grated Parmesan Cheese, and fresh basil if desired (optional).