Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces8 ounces cellentani or uncooked spiral pasta2 cups chicken broth2 tablespoons butter3/4 cup 2% milk4 ounces cream cheese, cubed1/2 teaspoon garlic powder3 cups fresh baby spinach1 cup grated Parmesan cheese 1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil) 2 tablespoons chopped fresh basil1/8 teaspoon salt1/8 teaspoon pepper
Preparation
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. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil if desired.
