#cavatappi is a great mac and cheese noodle but

[z00r0p4]

3 and 29!

3. a specific color that gives you the ick?

Ok so for me it'll more often be specific combos of colors that give me the ick but two colors on their own that i absolutely loathe (particularly in the event that I am asked to WEAR them) are Vermillion Orange and Magenta. You mix some yellow into that orange? its amazing. You tone down that Magenta to a millennial pink? wonderful. But those colors on their own give me the ick.

29. Preferred pasta noodle?

Ok so as someone who as perfected a macaroni and cheese recipe so I won't be the auntie w/ the gross mac and cheese: I have to say that often times this is entirely dependent on what type of sauce is bathing the noodle/ how you are choosing to eat it. I am very partial to Cavatappi noodles, so you could take that as a simple answer for what my fav pasta noodle is, BUT--- for my macaroni and cheese recipe? I've found that medium-large shell pasta is the best. So much of pasta is abt texture and sauce-saturation! I've found that certain pastas make or break a dish, so even if Cavatappi is my favorite texturally or visually, I wouldn't say it's best for *every* pasta dish.

[jorgecrespo]

also top five pasta shapes

1. Linguine. A perfect noodle right there. Long and hefty enough for most of my favorite sauces but not thick enough to be ~meaty~

2. Penne. She is the moment. It has ridges for perfect sauce holding. It cooks perfectly, the perfect bite. And the best pasta to finish up in the oven (if one of you italian fuckers gets on me for this i'll bite you, i've already had this fight)

3. Cavatappi. Elbow noodles who? I don't know her. If you're gonna use elbow STOP and rethink your decisions and pick this beauty instead. That little twirl, so amazing. Incredible stuff

4. Bucatini. Great for thin sauces without those weak ass thin noodles which get too mushy (unless cooked perfectly which is difficult) but these have a hole through them!!! A hole!!!!!! Helps you slurp up that sauce

5. Shells (preferably the medium sized ones). Listen to me right now. This is important. When making mac n cheese, use these. "Oh but Kallie, what about all the other noodles?? you just said cavatappi was perfect" SHUT UP. MAC N CHEESE IS A DIFFERENT STORY. That thick cheese sauce will literally sit in there. IT WILL SIT!!!!!!

send me top five stuff so i can make an essay about each thing apparently

[meshpiner]

Steamed parsnips

Steamed parsnips full#

Steamed parsnips code#

Steamed parsnips mac#

Here are some tips to make this dish the highlight of your dinner: buy block cheese and shred it yourself, cook your cavatappi just a bit less than al dente, and make sure your butter is cold for the perfect roux! Pesto Pasta

Steamed parsnips mac#

Said to be the grown-up version of mac and cheese, this dish has kids and adults alike coming back for more. The best thing is, this dish is completely vegetarian.

Steamed parsnips full#

The creamy taste and texture may make you think there is butter or cream in this dish, but don’t be fooled – the avocados provide a creamy texture that is packed full of antioxidants. The best part is that it only takes 10 minutes to steam! Pasta and Noodle Side Dishes Avocado PastaĪvocados, basil, garlic, lemon and olive oil are all you need for this dish. When you steam broccoli, it removes the acidic taste and brings out that natural sweetness that you crave for your dinner. Steamed BroccoliĪnother side dish that is chock full of vitamin C but also low-carb and keto-friendly, steamed broccoli is the ideal side dish for grilled tuna. However, if it is the taste that you’re focusing on, remember to choose the smaller parsnips as they are sweeter, tender and less woody. Said to be a close cross of a potato and a carrot, parsnips are a good source of vitamin C and fiber. This is a delicious and simple side dish that, once prepared, will provide a sweet and tender taste. Keep in mind that you will want to cook these at a higher temperature in order to bring out that sweetness and crisp taste. Using fresh Brussels sprouts for this recipe provides a great texture and has more nutrition compared to frozen ones. Staying on the healthy side of things, roasted balsamic Brussels sprouts are the perfect option. To top that all off, the recipe is quite simple-all you need is some salt and pepper to season, and parmesan to garnish! Like they say, once you try it, you’ll never go back! Roasted Balsamic Brussel Sprouts Vegan, low-carb and keto?! What more could you ask for? Air Fryer asparagus is a delectable side dish for tuna steak and provides a crisp bite. We comply with the Federal Trade Commission 1998 Children’s Online Privacy Protection Act (COPPA).Easy Apple Salad to Serve with Tuna Steak What Vegetables Go Well with Tuna Steak? Air Fryer Asparagus

Steamed parsnips code#

The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information is for educational purposes only. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential. In the spring, harvest before tops begin sprouting.ĭeveloped by James Manning, Undergraduate Research Assistant, and Daniel Brainard, Vegetable Extension Specialist MSU Department of Horticulture Gary Heilig, MSU Extension educator. Any that aren’t harvested in the fall can be mulched and overwintered for spring harvest. Harvest roots when they reach 1 inch in diameter. Major pestsĭiseases: Alternaria and Cercospera Harvesting and storage Their longer growing period requires vigilance for weed management. They require consistent moisture, but are relatively untroubled by insect and disease pests. CareĬultural requirements for parsnips are very similar to those of carrots. Be careful not to let the soil dry out and crust during this period or the small seeds may have difficulty breaking through. Some gardeners sow radishes in the row as a marker crop and to help break soil crusting. Even at these temperatures, seeds may take three weeks or more to germinate. Seeds germinate best when soil temperatures are 50☏ to 70☏. Like carrots, parsnips like a deep, well-drained soil. Parsnips are one of the hardiest vegetables. Though a biennial, it is grown as an annual. Parsnips are a nutritious member of the carrot family, a source of vitamins B6 and C and potassium. It has a sweet, nutty flavor that enhances soups and stews. Parsnips are an under-appreciated vegetable, but devotees insist that few dishes are better than parsnips steamed, sliced and served with butter.

[frompantomouth]

Hot Head Fried Chicken - Milwaukee, WI

Overall: B+

3 Piece Fried Chicken, Nashville Hot

Mac and Cheese

As a disclaimer before I get into this at all, I’ve never had Nashville hot chicken before, so I don’t have a lot of context in which to evaluate this. That being said, if this is any indication, I may need to book a trip to Nashville in the immediate future. This stuff was fantastic. The chicken came perched atop a thick piece of white bread (Texas toast? can they call it that if it’s not toasted?) and was adorned with some pretty generic dill pickles that I pretty quickly discarded. Upon reaching for the first piece, I was greeted by a somewhat weird sensation of the breading separating from the chicken and the chicken simultaneously separating from the bone. I think that this was a side effect of the chicken being incredibly tender to the point that nothing could really cling to it. The breading was on the thick side and had a great crunch while also easily cracking when bit or pulled (even just picking up a piece of the chicken, as described earlier). There was no sensation of greasiness. The Nashville hot seasoning was almost one of those super sauces that I could see being amazing in almost any application. It was super rich, had a definite sweetness, and was spicy but without any burn to interfere with my ability to taste it. It also had a perfect consistency that sort of soaked into the breading, preventing the sauce-on-fingers sensation of eating buffalo wings, while also being viscous enough that when i dipped an post-bite, unbreaded piece of chicken in it, it clung well (also as opposed to a thinner, vinegary buffalo sauce). I took much pleasure in using the bread to mop up the leftover pieces of breading and any leftover sauce once the chicken had been disposed of. 

The mac and cheese was not on the same level as the chicken but was decently good. The cheese sauce was cheddar based and had a definite cheese flavor, though I’m not sure if it was quite what I’m looking for in mac and cheese - wasn’t what I would consider a classic cheddar profile. It had a really nice consistency that was thin enough to really flow through the noodles yet thick enough to stick to every nook and cranny both inside and outside of the cavatappi noodles (again, not actually macaroni despite the name) and almost had a stringy quality to it as pure, melted cheese would. Portion size was more generous that I was expecting. 

Overall, I expected Hot Head to be more of a tend-based/hipstery restaurant than someone who was taking a serious look at what they were making, but I was proven wrong. Despite only being January 5, there’s a pretty good chance that I’ll end 2018 with this being the best fried chicken that I had the opportunity to eat.

[jdowden-blog1]

College essential: Creamy Pasta, Asparagus and Chicken

This recipe is perfect for a cold winter day; it’s creamy, savory and warms you up. Growing up my dad made the best mac-n-cheese, but it always took forever to make, and it wasn’t the healthiest. This pasta dish is very reminiscent of a homemade mac-n-cheese on a healthier, less time-consuming scale. 

This is a great recipe for beginners in the kitchen or people with little time on their hands. It’s a one pan dish that allows the flavors to build over time, delicious and little mess! If you’re looking to make your own pasta the Essentials of Classic Italian Cooking by Marcella Hazan has a spectacular section all on types of pasta and how to pair pasta with certain sauces. 

As a college student I find this dish to be an essential. I can make a lot for leftovers or freeze some for weeks later when I don’t feel like cooking one night. It’s also relatively inexpensive to make with pretty readily available ingredients. 

Serves: 6

Time: 20 minutes

-       4 boneless, skinless chicken cutlets

-       1 Lb. Asparagus

-       1 Box of cavatappi or macaroni noodles.

-       1 Cup heavy cream

-       2/3 Cup fresh Parmigiana Reggiano

-       2 Tablespoon butter

-       Salt & pepper to taste

This shows some of the ingredients that make up the dish. Photo by Jillian Dowden. 

Let’s prepare to make this comforting, savory asparagus and chicken pasta dish! Heat a saucepan to medium-high heat and fill with two inches of water. While waiting for the water to boil rinse off the asparagus. Cut the tough bottom portion of the asparagus off, then cut the remaining section into even thirds.

Before you can cook the chicken, it needs to be cleaned. Cut off any white, fatty pieces you see on the edges of the chicken then rinse them underneath a stream of cold water. Place the cutlets on paper towels and pat them dry. Once dry, slice the cutlets into cubes; this allows the chicken to have a clean surface and get an even sear.

When the water has begun to boil put all the asparagus in the pan and cover it with a lid. Let them cook for about 4-8 minutes or until the asparagus have turned bright green and are just soft to the touch. Drain and place off to the side for later. Wipe down the saucepan and place back onto the stove top.

This shows the heavy cream beginning to thicken and transform into a creamy sauce. Photo by Jillian Dowden.

Melt the butter in the pan and add the cubed pieces of chicken, stirring them every 1-2 minutes until each side is fully cooked. Once the chicken is cooked add the asparagus back into the saucepan and evenly coat them in the butter for about one minute. 

After the asparagus has sat in the pan for about 3 minutes pour the whole cup of heavy cream into the saucepan. Bring it to a boil until it thickens, then turn the heat down. Add salt and pepper to taste during this time.

The dish once the heavy creamy thickened and absorbed into the pasta. The parmigiana was added to give it that cheesy texture. Photo by Jillian Dowden. 

While the chicken and asparagus are cooking place a pot of water on high heat on the stove top. Heavily salt the water as this is what the pasta will cook in. Once the water comes to a boil add the entire box of pasta and cover; let it cook for about 8-10 minutes or until desired softness.

Drain when done and add the pasta directly to the saucepan. Thoroughly mix the pasta with the cream sauce and add the fresh parmigiana until combined.

The finished dish being served for dinner! Photo by Jillian Dowden.

Serve with some extra freshly grated parmigiana to give it an added sharpness. If you’re looking to give this dish some added depth I recommend added some freshly chopped garlic and parsley when cooking the chicken, or even add some gruyere cheese for an extra layer of flavor.

Some helpful tools for this recipe:

This multi-purpose cheese grater from Amazon Prime is $9.91 and can be used to do more than grate cheese. It’s a multi-purpose tools that can zest citrus fruits or shave chocolate.

This in-pot strainer from Amazon Prime is $9.96 and is convenient to transfer your pasta from pot to saucepan right away. This is can also be used to wash off fruits and vegetables before consumption.

[plants-rule]

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Gluten-Free Vegan Chickpea Noodle Mac and Sweet Potato Geez! – Healthy, Plant-Based, Oil-Free, Dairy-Free, Kid-Friendly Pasta Recipe

Medium |  Servings: 4 |  Ready In: 60 minutes |  Yield: about 8 cups

Cheesy, creamy, and comforting – this easy, vegan mac and cheese leaves you satisfied on so many levels. A rich, oil-free vegan cheese sauce comes from roasted sweet potatoes and soaked cashews. Gluten-free chickpea noodles make this a dish everyone can love. Your family will be begging you for more! Enjoy on its own, serve with Kale Avocado Salad, top with 5-Minute Vegan Cashew “Parm”, and finish the meal with 5-Minute Chocolate Banana “I-Scream!”.

Ingredients

For the Vegan Sweet Potato “Geez!” Sauce:

1 medium sweet potato, roasted (about 1 ½ cups or about 330g roasted potato)

½ cup roasted cashews, soaked overnight

¼ cup nutritional yeast

1 teaspoon garlic powder

2 cups water (use the water from boiling the pasta)

½ teaspoon salt

¼ teaspoon black pepper Makes about 4 ½ cups sauce

For the Gluten-Free Chickpea Pasta and Peas:

4 servings chickpea pasta shells

1 cup frozen peas, thawed

How it’s Done:

To make the Vegan Sweet Potato “Geez!” Sauce: Place the sweet potato on a baking pan and roast at 375F until it is knife-glide tender. It will take about 60-75 minutes, depending on the size of your sweet potato. Remove from the oven and let cool.

While the sweet potato cools, boil the pasta.

Bring a large pot of water to a boil. Add the pasta and cook just shy of what the packaging says. You want the pasta to be “al dente” (with a little bite), so cook about 2 minutes shy of done. When the pasta is ready, portion out 2 cups of the cooking water. You’ll use this for the sauce. Drain the pasta well. Return back to the pot. Finish the sweet potato sauce.

When the sweet potato is cool enough to handle, peel off the skin. Measure 1 ½ cups of the sweet potato flesh into a blender. Drain and rinse the soaked cashews and add them to the blender. Add the remaining ingredients, along with the 2 cups of reserved pasta water. Puree until smooth, scraping down the sides of the blender as needed. Taste to adjust seasoning.

To finish the Vegan Mac and Sweet Potato “Geez!”: Pour the sweet potato “geez!” sauce into the pot with the pasta shells. Add the peas and stir well to combine.

Serve immediately.

Enjoy with Kale Avocado Salad, top with 5-Minute Vegan Cashew “Parm”, and finish the meal with 5-Minute Chocolate Banana “I-Scream!”.

Chef’ Katie’s Tips

Quicker Microwave Version: For a quicker version of this recipe, cook the sweet potato in the microwave. Pierce it a few times with a sharp knife and place in the microwave on “potato” setting.  If you don’t have this setting, cook for 90 seconds, flip over, cook another 90 seconds, flip, and repeat until the potato is knife-glide tender.  A medium potato usually takes about 5-6 minutes in the microwave.

No time to Soake Cashews? If you don’t have time to soak the cashews, do a quick-soak in warm water, while the sweet potatoes roast. With a high-power blender, you may not need to pre-soak the nuts at all. Just let the blender run for a longer time (2-3 minutes) to get the smooth, creamy consistency.

Nut-Free: Swap out the cashews for firm tofu, cooked white beans, cooked chickpeas, or soaked sunflower seeds.

Creamy sweet potato puree is the base for this vegan cheese sauce

Roast or microwave the sweet potato until knife-glide tender

A few simple ingredients come together in the blender for a sweet-salty vegan cheese sauce

Extra Sauce: Make a double-batch of this sauce and freeze extras. Use it for future versions of this recipe or use it as a healthy, dairy-free replacement for cheese sauce in other dishes. It goes great over roasted Brussels Sprouts, baked scallop potatoes, lentil chili, or on vegan nachos.

Other Pastas: Chickpea pasta is full of healthy protein and fiber, while also being gluten-free. If you can’t find it or prefer to use something else, use whole wheat pasta, brown rice pasta, or even lentil pasta. Make sure to a get a pasta shape that has nooks and crannies. Shapes like macaroni, shells, and penne rigate offer lots of surface area to old creamy sauces like this one.

Gluten-Free Chickpea pasta is loaded with healthy protein, fiber, and other key nutritients

Cook the pasta “al dente” so it still has some texture

Use the pasta water to help thicken the sauce

Make a double-batch of this sauce and freeze extras.

Gluten-Free Vegan Chickpea Noodle Mac and Sweet Potato Geez! – Healthy, Plant-Based, Oil-Free, Dairy-Free, Kid-Friendly Pasta Recipe

Other veggies: Besides peas, add any other frozen vegetables. Broccoli, cauliflower, and frozen green beans would all be delicious additions to this recipe.

Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. For this recipe, roasted cashews and macadamia nuts add rich, nutty flavor, while also bringing healthy fiber and key nutrients. You can substitute with other roasted nuts and seeds (Brazil nuts, almonds, sunflower seeds are my favorites).

  Nutrition Facts

Nutrition Facts Servings 4.0 Amount Per Serving calories 357 % Daily Value * Total Fat 11 g 17 % Saturated Fat 1 g 6 % Monounsaturated Fat 4 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 416 mg 17 % Potassium 282 mg 8 % Total Carbohydrate 51 g 17 % Dietary Fiber 12 g 48 % Sugars 9 g   Protein 22 g 45 % Vitamin A 245 % Vitamin C 12 % Calcium 26 % Iron 36 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

Banza Chickpea Pasta – High Protein Gluten Free Healthy Pasta – Cavatappi (Pack of 6)

BUY NOW

Frontier Culinary Spices Garlic Granules, 2.7-Ounce Bottle

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Bragg Premium Nutritional Yeast Seasoning 4.5 Ounce

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Sincerely Nuts – Whole Cashews Roasted and Unsalted

BUY NOW

  Yum Gluten-Free Vegan Mac and Sweet Potato “Geez!” Medium |  Servings: 4 |  Ready In: 60 minutes |  Yield: about 8 cups Cheesy, creamy, and comforting – this easy, vegan mac and cheese leaves you satisfied on so many levels.

[ballbubble3-blog]

17 Places to Eat Great Mac ’n’ Cheese in Philadelphia

We're never not craving this creamy, cheesy comfort food. Here's where to get the best in the city.

Good Dog’s mac ‘n’ cheese | Photo by Steve Legato

Whether you’re a devotee of crispy-topped, soul food-style baked mac ‘n’ cheese or you love the saucy, creamy stovetop version, Philly makes a mac for you. Here are some of our favorites, from simple, comforting versions to takes tricked out with lobster and fancy cheese.

Photo courtesy of Prohibiton Taproom

Prohibition Taproom, Spring Arts Michael Pasquarello’s 13th Street gastropub sauces orecchiette with a blend of funky Raclette and sharp cheddar, then tops the whole thing with a showr of toasted breadcrumbs.

Miss Tootsie’s, South Street The creamy, crisp-topped baked mac at this iconic soul food spot — listed on their menu as “Cheesy Cheese Mac ‘n’ Cheese — might just be our favorite in the city. And yeah, the name is accurate.

Mike’s BBQ, East Passyunk The smoked Gouda mac ‘n’ cheese on the sides menu at Mike’s is a solid choice to accompany your smoked meats no matter what. But it’s truly transcendent when formed into a ball around a hunk of pulled pork, battered in breadcrumbs, and deep fried — so be sure to ask about their specials.

ShopRite, Just about everywhere Nearly every Brown’s ShopRite in Philly (with the exception of the Haverford and Oregon Avenue stores) has an expansive hot bar with surprisingly delicious soul food fare — and their baked mac ‘n’ cheese is really, really good. Don’t forget the hot sauce packets.

Photo courtesy of Twisted Tail

Twisted Tail, Society Hill Twisted (get it?) cavatappi and lots of crawfish get smothered in cheddar sauce and topped with breadcrumbs — the perfect thing to go along with a nice glass of whiskey.

Good Dog, Center City The downtown gastropub serves a saucy, stovetop-style mac made with a three-cheese blend (that’s colby, Swiss, and cheddar) with a little kick from paprika.

Debreaux’s, Overbrook This charming spot on North 63rd Street earned a Best of Philly award for its come-from-anywhere-in-the-city soul food, including its gooey baked mac ‘n’ cheese.

Silk City, Northern Liberties The beloved diner-slash-nightclub does mac ‘n’ cheese right, baked with a garlic bread crust. Don’t miss the chance to add bacon, because duh.

Mac Mart | Facebook

Mac Mart, Rittenhouse Want your mac overloaded with toppings from pesto to Buffalo chicken to potato chips and Panko breadcrumbs and served to you in a charming plastic tub? This always-packed spot is the place to get it.

Keven Parker’s Soul Food, Market East Can’t make it to Miss Tootsie’s? Get the same great menu at their outpost in Reading Terminal Market. My signature order: fried chicken with mac (obviously) and collards stewed with smoked turkey until tender and savory (because vegetables are good for you).

Parc, Rittenhouse Because it’s Parc, they can’t just call it “mac ‘n’ cheese” — it’s “macaroni au gratin.” And because it’s Parc, their version is exceptionally well done, with curls of cavatelli bathed in mornay sauce and baked.

Memphis Taproom, Kensington Their roasted cauliflower mac ‘n’ cheese is a callback to a British version that combines cauliflower instead of noodles with creamy bechamel and lots of cheese. Here you get the best of both worlds, glavored with aged cheddar and topped with garlicky breadcrumbs.

Time, Midtown Village Grab a seat at the bar to snag an order of Time’s surf and turf-style mac, made with a blend of fontina for meltability and white cheddar for flavor and then topped with house-smoked bacon and crabmeat.

Photo courtesy of Rex 1516

Rex 1516, Graduate Hospital The Southern-inflected spot combines elements of stovetop and baked mac methods to give you the best of both: shells are blended with a Cooper sharp-cream cheese blend, then topped with jalapeño breadcrumbs and baked. And yes, you should absolutely take them up on that optional side of pulled pork.

Khyber Pass Pub, Old City The Southern-fried gastropub makes a mean baked mac ‘n’ cheese. It’s only on their sides menu, but that just makes it more okay to add it alongside your burger or fried green tomato BLT.

South Philly Taproom, Newbold Get a bowl of pure, creamy comfort to go along with your beer. It comes with fried onions, but you can dress it up as much as you want with pickled jalapeño and bacon, too.

Continental Midtown, Center City Mac ‘n’ cheese Continental style means swapping elbows for orzo, blending Gruyère and fontina for the perfect creamy kick, and loading the dish up with luxe lobster.

Source: https://www.phillymag.com/foobooz/2018/10/17/best-macaroni-and-cheese-philadelphia/

[mgjansen81]

Instant Pot Tuscan Chicken Pasta

New Post has been published on https://makesomethingtasty.com/instant-pot-tuscan-chicken-pasta/

Instant Pot Tuscan Chicken Pasta

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Instant Pot Tuscan Chicken Pasta–curly pasta is enveloped in a creamy parmesan, basil and cream cheese sauce with bites of sun-dried tomatoes, spinach and tender chunks of chicken. 

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Instant Pot Tuscan Chicken Pasta

For a while I was part of a neighborhood freezer meal group. Some friends would come together monthly and bring 6 of the same freezer meals and then exchange. I’d come home with 6 different freezer meals to use during the month. It was quite fun! One of my favorites that my friend Christy brought was a tuscan chicken pasta freezer meal. She got the recipe here. I decided to make something similar in the Instant Pot and I couldn’t have been happier with the results. It was so flavorful and creamy. Here are a few notes about the ingredients:

The noodles: I used curly cavatappi noodles that I bought at Kroger. I love their shape! You can also use cellentani noodles or elbow macaroni noodles.

The chicken: I used boneless, skinless chicken breasts that were uncooked. Before adding them to the Instant Pot I cut them into bite size cubes. I prefer to cut the chicken into cubes when the chicken is partially frozen. You can also use cooked and cubed chicken in this recipe if you already have it on hand. You could even use rotisserie chicken.

Sun dried tomatoes: I had a hard time finding sun dried tomatoes at the grocery store. But they are a MUST in this recipe. Sun-dried tomatoes have an intense sweet-tart flavor that’s much more potent than fresh tomatoes.

Parmesan: I used pre-grated parmesan that I bought at Costco in a big bag. You can grate your own parmesan or also use the stuff in the green can (although I don’t think that would taste as good).

Basil: I used 2 tablespoons of the basil from the refrigerated squeeze tube. You can use 2 tablespoons of fresh chopped basil or if all else fails you can add in 1 teaspoon of dried basil.

Spinach: I used fresh baby spinach and just stirred it in at the end. You could also use frozen spinach that has been thawed and squeezed of excess moisture.

This instant pot tuscan chicken pasta is something you would order at a restaurant. My son said it was “heaven.” I hope you try it soon!

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More pasta recipes you’ll love…

Instant Pot Macaroni and Cheese

Instant Pot Chicken Spaghetti

Slow Cooker Chicken Spaghetti

Instant Pot Lasagna

Slow Cooker Chicken Chili Mac

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What Pressure Cooker Did You Use?

For Instant Pot Tuscan Chicken Pasta I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.

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Instant Pot Tuscan Chicken Pasta

Description

Curly pasta is enveloped in a creamy parmesan, basil and cream cheese sauce with bites of sun-dried tomatoes, spinach and tender chunks of chicken. 

Ingredients

1 lb boneless, uncooked boneless, skinless chicken thighs, cut into bite size pieces

8 oz cavatappi noodles (you can also use cellentani noodles or elbow macaroni)

2 cups chicken broth

2 Tbsp butter

1/2 tsp garlic powder

4 oz cream cheese

3/4 cup milk

1 cup grated Parmesan cheese

1 (8 oz) jar sun-dried tomatoes, rinsed, drained and chopped 

1/4 tsp kosher salt

1/4 tsp freshly ground pepper

2 Tbsp fresh chopped basil (or 2 Tbsp of basil in the squeeze tube or 1 tsp dried basil)

2-3 cup baby spinach

Instructions

Add the chicken, noodles, broth and butter to the Instant Pot. Try to cover the noodles as much as possible with the liquid. Cover the pot and secure the lid. Make sure valve is set to “sealing.” Set the manual pressure cook button to 3 minutes.

When the timer beeps let the pot sit for 5 more minutes (the display will start counting up). Move the valve to “venting.” If foam starts coming out move it back to sealing and wait a few minutes to try again. Once all the pressure is release, remove the lid.

Turn the pot to the saute function. Stir in the garlic powder, cream cheese and milk. There will seem to be a lot of liquid in the pot but don’t worry. Once the cream cheese is melted add in the Parmesan and stir until melted. Add in the sun dried tomatoes, salt, pepper, basil and finally the spinach. Stir until the spinach is cooked down.

Scoop the pasta onto plates and serve.

Notes

This recipe can easily be doubled. The only thing that might be a problem is the pasta releasing foam into the valve when you try to do a quick release. Just let the pressure release naturally for a while until steam comes out clear without foam.

I used my 6 quart Instant Pot Duo 60 7 in 1*.

The noodles: I used curly cavatappi noodles that I bought at Kroger. I love their shape! You can also use cellentani noodles or elbow macaroni noodles.

The chicken: I used boneless, skinless chicken breasts that were uncooked. Before adding them to the Instant Pot I cut them into bite size cubes. I prefer to cut the chicken into cubes when the chicken is partially frozen. You can also use cooked and cubed chicken in this recipe if you already have it on hand. You could even use rotisserie chicken.

Sun dried tomatoes: I had a hard time finding sun dried tomatoes at the grocery store. But they are a MUST in this recipe. Sun-dried tomatoes have an intense sweet-tart flavor that’s much more potent than fresh tomatoes.

Parmesan: I used pre-grated parmesan that I bought at Costco in a big bag. You can grate your own parmesan or also use the stuff in the green can (although I don’t think that would taste as good).

Basil: I used 2 tablespoons of the basil in the refrigerated squeeze tube. You can use 2 tablespoons of fresh chopped basil or if all else fails you can add in 1 teaspoon of dried basil.

Spinach: I used fresh baby spinach and just stirred it in at the end. You could also use frozen spinach that has been thawed and squeezed of excess moisture.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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