Italian Chicken Pasta
This Lazon Chicken Pressure Cooker is a pressure cooker (instant pot) version of a rich, discoverable recipe a pressure reader sent me today.
Seasoned chicken pieces, briefly fried in butter, pressure-cooked until chicken is tender, mixed with cream to make a decadently delicious sauce and served over pasta.
Kristi, the sweet reader of Today’s Cooking, emailed me a couple of months ago and told me, “Thanks for your great site! You made me look like the star in my kitchen with all of your amazing recipes!”
I kept asking for help converting my favorite Chicken Lazon recipe into an instant recipe and she sent me a link to the recipe.
●5 Boneless skinless chicken breast cutlets
●12 oz. Spaghetti noodles
●½ C. Flour
●1 tsp. Salt
●¼ tsp. Pepper
●1 tsp. Garlic powder
●2 tsp. Italian seasoning
●2 Tbsp. Oil
For the sauce:
●4 Tbsp. Butter
●1 Onion Chopped
●4 tsp. Minced garlic
●2 Small tomatoes diced
●1 Tbsp. Flour
●1 C. White cooking wine
●1 C. Heavy whipping cream
●½ C. Parmesan cheese grated
●1 tsp. Italian seasoning
●½ tsp. Salt
●¼ tsp. Red pepper flakes
➔Cook the spaghetti to your liking, drain and set aside.
➔In a Ziploc bag, combine ½ cup flour, 1 tsp. Salt ¼ tsp pepper, 1 tsp garlic powder and 2 tsp Italian seasoning. Shake to combine.
➔Add the chicken to the Ziploc back and shake to coat well.
➔Heat the oil in a large skillet over medium high heat on the stove and add the chicken. Saute until browned on each side and cooked through.
➔Remove and set aside.
➔To the skillet, add the butter and reduce the heat to medium.
➔Mix in the onions and saute until softened.
➔Add in the tomatoes and garlic and saute for 30 seconds.
➔Sprinkle in the flour and stir to combine.
➔Pour in the white cooking wine and saute for several minutes.
➔Stir in the red pepper flakes and Italian seasoning.
➔Whisk in the heavy whipping cream and parmesan cheese. Saute until the sauce thickens.
➔Stir the cooked spaghetti into the sauce and add the chicken back into the skillet before serving.
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