3boneless skinless chicken breastscut into bite sized pieces
12ozcavatappi pasta or elbow macaroni
3cupschicken broth
3Tbspbutter
¾tspgarlic powder
6ozcream cheesesoftened
1cupmilk
1 ½cupsshredded Parmesan cheese
18 oz jar sun dried tomatoes - drained rinsed and diced
¼tspsalt
pepper
1tspdried basil
3cupsbaby spinach
Instructions
Add chicken, noodles, broth, and butter to the instant pot. Make sure noodles are pressed down into the liquid.
Place lid on instant pot and make sure valve is turned to seal. Set to cook on manual for 3 minutes. Once done, allow pressure to release naturally for 7 minutes. Then manually release the pressure. If white foam comes out of the valve, close valve for a few seconds and then reopen.
Add in the garlic powder, cream cheese, and milk. Turn instant pot onto saute. Stir until the cream cheese is melted. Then add in the parmesan cheese and mix in until melted.
Add in the remaining ingredients. Stir until spinach is wilted. Serves 6.