Throw everything in the pot and get creamy chicken pasta from pantry to table in under half an hour – one of the best ways we can extol the virtues of the wonderful pressure cooker.
Next time: learn how make pot-roast chicken in the pressure cooker.
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Ingredients
- 100g sun-dried tomatoes in oil, drained and chopped, plus 2 tbsp of their oil
- 400g chicken thigh fillets, cut into bite-size chunks
- 1 onion, finely chopped
- 3 garlic cloves, finely sliced
- 1 tsp paprika
- 1 tsp dried oregano
- 750ml chicken stock, warmed
- 2 tbsp double cream
- 400g conchiglie (or a similar dried pasta shape)
- 80g parmesan, finely grated
Specialist kit
- Pressure cooker
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Method
- Put the pressure cooker over a medium heat (or set to the sauté setting if electric) and add the oil from the sun-dried tomatoes. Once hot, add the chicken plus a pinch of salt and cook, stirring regularly, for 2-3 minutes until browned all over. Scoop out onto a plate then add the onion, garlic and paprika to the pan with a pinch of salt. Cook for about 6 minutes until softened.
- Stir the oregano, stock and pasta into the onion mixture. Return the chicken and secure the lid. Bring to high pressure then cook for 6 minutes. Remove from the heat and allow the pressure to naturally release. Check if the pasta is tender when you remove the lid; if it needs longer, return to high pressure and cook for 1 minute more.
- Over a medium heat, stir in the cream, sun-dried tomatoes and most of the parmesan until melted and combined. Serve with the remaining parmesan scattered on top.
Nutrition
- 701kcals Calories
- 19.4g (8.3g saturated) Fat
- 46.8g Protein
- 81.1g (8.3g sugars) Carbs
- 7.5g Fibre
- 1.2g Salt
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