Instant Pot Chicken and Penne with Asparagus and Tomatoes | Easy, Healthy & Delicious Pasta Recipe скачать в хорошем качестве

Instant Pot Chicken and Penne with Asparagus and Tomatoes | Easy, Healthy & Delicious Pasta Recipe

This is a light and delicious meal of chicken and pasta with fresh asparagus and sweet-tart grape tomatoes. It’s very much a springtime meal, but I often find myself craving it throughout the year. Quick and easy to make in a pressure cooker and we got six generous portions from it to have for lunches during the week. **This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!** Instant Pot Duo 6qt: https://amzn.to/43bDS9Q Today’s Ingredients: 2 TB butter 2 TB extra virgin olive oil 2 boneless, skinless chicken breasts (8-10 ozs each in the video) salt & black pepper, to season plus extra according to your tastes 10-12 garlic cloves, minced (1 whole head) ½ tsp red pepper flakes ½ cup dry white wine, to deglaze (use water or broth if you avoid alcohol) 1 lb uncooked penne pasta (or other similar size/shape pasta) 4 cups chicken broth (Better-than-Bouillon and water in the video) 1 lb fresh asparagus, trimmed and cut into ½” pieces 1 lb grape tomatoes, halved ½ cup grated parmesan cheese ¼ cup fresh basil, chopped Instructions: 1. Preheat the Instant Pot on the highest sauté setting and add the butter when the display reads “HOT.” When the butter is almost melted, add the olive oil. Swirl the pot around to mix the butter and oil and coat the entire bottom. 2. Season one side of the chicken breasts and place into the pot, seasoned side down. Let it brown for 3-4 minutes, then season the other side, flip, and brown for another 3-4 minutes. Move the chicken to a holding tray as you continue. 3. Add the garlic and red pepper flakes and cook, stirring constantly, for no more than 1 minute. No longer or you risk scorching the garlic which will make it bitter. 4. Add the wine and deglaze the bottom of the pot. Make to scrape up every bit stuck to the bottom of the pot to prevent getting a “BURN” warning later. 5. Add the penne and chicken broth and stir to evenly distribute. Place the browned chicken on top of the pasta along with any accumulated juices from the holding tray. 6. Lock and seal the lid and cook on high for 5 minutes followed by a 5 minute natural pressure release. Then release any remaining pressure before reopening the lid. 7. Move the chicken to a cutting board and let it cool for about 10 minutes before shredding or cutting into bite-size pieces 8. Stir to separate the pasta and give it a taste test to see if you need to adjust the seasoning. Then add the asparagus and tomatoes to the pasta and stir to combine. Cover loosely with the lid for about 10 minutes. The residual heat from the pot will gently soften the asparagus and tomatoes will release some liquid, adding to the sauce. 9. When ready to serve, stir in the grated parmesan, fresh basil, and cooked chicken. Serve with extra cheese and ENJOY!