- 1 lb boneless skinless chicken breasts
- 1/4 C sun dried tomatoes chopped
- 2 t Italian seasoning
- 1 T minced garlic
- salt and pepper to taste
On Cooking Day
- 32 oz chicken broth
- 12 oz campanelle pasta or other pasta
- 1 C finely grated Parmesan cheese
- 5 oz baby spinach
- 8 oz cream cheese
- 1/4 C fresh basil
Cut chicken into bite-sized pieces. Chop sun-dried tomatoes.
Add chicken, tomatoes, and remaining ingredients to large zipper bag. Zip to seal and squish around to mix.
Add chicken broth, pasta, and chicken mixture to Instant Pot. Stir.
Seal valve and set to manual high pressure for 6 minutes.
When done, use quick release. Take off lid and stir.
Add spinach, Parmesan cheese, and cubed cream cheese to Instant Pot.
Stir to mix and let sit for a few minutes, until the cream cheese is incorporated.
Garnish with fresh chopped basil.