As i have mentioned before, somehow i ended up on the Betty Crocker email list. Every time i think i should unsubscribe, something yummy comes across and i’m hooked all over again!
There are usually alot of pasta dishes and we generally don’t do carb heavy meals in general. When we do i go for non pasta pastas. Garbanzo flour, lentil, veggie etc.
The recipe was indicated to use a 6 quart instant pot. We have a bitty one. Just 3 quart. So i have updated, and changed and rearranged this recipe for us! I prepped the full recipe and then froze half for a future dump and go!
Not a pretty recipe, even when plated, but delicious!
1 cup or so
This looks confusing, but basically prep everything (chop, mince, maccerate, etc), and then freeze half! I usually prep my chicken into individual breasts when i bring them home from the store, so i only defrosted 1 breast. The pasta, i just weighed out the 4 ounces from the box, and the seasoning, i found a recipe i liked and made that first!
1 tablespoon olive oil
2 bonesless skinless chicken breast cut into chunks (separated)
1 medium red bell pepper, seeded and coarsely chopped (about 1 cup) (1/2 cups separated)
1 medium poblano chile, seeded and coarsely chopped (about 3/4 cup) (1/2 of the pepper separated)
Add 1/2 bell pepper, 1/2 poblano chile, 1/2 cup onions and 2 garlic cloves; continue to cook 2 to 3 minutes, stirring occasionally, until vegetables just begin to soften.
Stir in tomatoe sauce (1.25 cup), broth (.75 cup), pasta (4 oz) and seasoning mix (.4 oz).
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes.
Set pressure valve to VENTING to quick-release pressure.
Stir in cream cheese until cheese melts.
Let stand 5 minutes.
Fantastic. Delicious, fun to find a new instant pot recipe, not terrible on the calorie front! With the higher protein pasta and less and lite cream cheese, and chicken breasts, it was about 400 calories for the meal.