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Pressure-Cooker Tuscan Chicken Pasta

If you're looking for a quick and easy dinner, this Tuscan chicken pasta is just the ticket. After the milk and cream cheese are added, the mixture will look liquidy. Just continue to cook and stir and the dish will come together. —Amber Gaines, Colorado Springs, Colorado
  • Total Time
    Prep/Cook: 25 minutes
  • Makes
    4 servings


  • 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


  • 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.

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