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Instant Pot Copycat Cheesecake Factory Spicy Chipotle Chicken Pasta
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
4
people
Calories:
1355
kcal
Author:
Wendy
Ingredients
2
boneless skinless chicken breast
cut into 1" chunks
1
box
penne pasta
2
tablespoon
lemon juice
½
teaspoon
salt
¼
teaspoon
black pepper
2
tablespoon
salted butter
2
tablespoon
olive oil
¼
cup
honey
3
tablespoon
chipotle pepper sauce from canned adobo peppers
1
yellow bell pepper
diced
1
red bell pepper
diced
½
yellow onion
diced
1
tablespoon
minced garlic
2
cups
heavy cream
1
cup
frozen peas
1
lb
fresh thin asparagus,
chopped into ¼'s
6
oz
shredded Parmesan cheese
Instructions
Press the saute button and then press the adjust button to set saute to "less".
In a bowl add your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
Once it displays hot, add the butter and melt.
Add the bell peppers and onions and cook until just translucent.
Add your garlic and toss to combine.
Remove pepper mixture and set to the side.
Now add your olive oil.
Add the chicken to the pan and brown the chicken on both sides.
Add in the honey and stir, cooking an additional 5 seconds.
Remove the chicken mixture and set to the side.
Add 1 1/2 cups of water to the Instant pot.
Now add 8 oz penne pasta, 2 tbsp. of adobo sauce, chopped asparagus .
Do not stir especially if your Instant Pot model gives the BURN message.
Close the pot with its lid.
Press the manual or pressure cook button and cook on high pressure for 5 minutes.
Quick release the pressure by manually moving (be careful) the pressure valve from sealing to venting position.
Open the pot, add the chicken mixture, and stir everything together.
Press the saute button.
Add in the heavy cream, and parmesan cheese and stir.
Top with cilantro .
Notes
We top this pasta with fresh cilantro. You could top with sour cream if you like.
Nutrition
Serving:
1
serving
|
Calories:
1355
kcal
|
Carbohydrates:
130
g
|
Protein:
51
g
|
Fat:
72
g
|
Saturated Fat:
40
g
|
Cholesterol:
243
mg
|
Sodium:
1158
mg
|
Potassium:
1078
mg
|
Fiber:
12
g
|
Sugar:
32
g
|
Vitamin A:
4401
IU
|
Vitamin C:
120
mg
|
Calcium:
657
mg
|
Iron:
5
mg