Ingredients
32ozchicken broth,(1 carton) low-sodium
½cupsun-dried tomatoes with herbs,packed in oil, with herbs, drained, chopped
2tspItalian seasoning
1tbspgarlic,minced
¼tspsalt
¼tspfreshly ground pepper
1lbchicken breasts,boneless, skinless, cut into 1-inch cubes
12ozcampanelle pasta,uncooked
5ozbaby spinach,fresh
8ozcream cheese,(1 package) light, cut into cubes, softened
1cupparmesan cheese,fresh, finely shredded
¼cupbasil,fresh, chopped
sun-dried tomatoes,diced, to garnish, optional
Preparation
In an instant pot, stir the together broth, tomatoes, Italian seasoning, garlic, salt, and pepper (season with more at the end if needed).
Stir in the chicken and pasta. Try to submerge both down into the broth.
Secure the lid in place, be sure the pressure valve is set to “sealing” position. Select the “manual” setting or high pressure and set it to 5 minutes.
After the time is up select “cancel,” then use the quick release method to release pressure. Carefully turn the valve to “venting” position and step back as steam will release.
Once it stops sputtering, open the lid and immediately stir the noodles to separate. Then stir in the spinach, light cream cheese, and parmesan.
Toss well. Let rest for about 5 to 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).
Toss in the basil just before serving and serve warm. Garnish with a few diced sun-dried tomatoes, if desired.
