Chicken With Bell Peppers & Noodles for Pressure Cooker |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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DH can't get enough of this; I can't believe that the noodles cook in the same pot! Toula Patsalis hits a home run in The Pressure Cooker Cookbook. Ingredients:
1/4 cup olive oil |
1 large white onion (sliced) |
3 garlic cloves (crushed) |
4 skinless chicken breast halves (2-inch thick) |
1 red bell pepper (sliced lengthwise) |
1 green bell pepper (sliced lengthwise) |
3 cups chicken broth |
8 ounces tomato sauce |
1 tablespoon fresh lemon juice |
2 tablespoons brown sugar |
2 teaspoons salt |
1/4 teaspoon black pepper (freshly ground) |
2 teaspoons dried basil |
1 1/2 teaspoons dried oregano |
1/2 teaspoon ground fennel |
1 bay leaf |
16 ounces egg noodles (dry) |
1/2 cup fontinella cheese, grated (2 ounces) |
1/2 cup parmesan cheese, grated (2 ounces) |
Directions:
1. In a pressure cooker, heat oil. Add onion and saute in hot oil 3 minutes.
2. Add garlic, chicken pieces, and peppers. Saute over medium-high heat 3 minutes, stirring occasionally.
3. Stir in broth, tomato sauce, lemon juice, brown sugar, salt, black pepper, and herbs. Add noodles and stir again. Secure lid. Over high heat, develop steam to high pressure. Insert a heat diffuser between pan and heat. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
4. Combine cheeses. Discard bay leaf. Stir chicken and noodle mixture and
5. transfer to a serving bowl. Sprinkle with cheese.
6. Makes 6 servings.
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