By Chef Alli
1-2 Tbs. olive oil
2 lbs. boneless, skinless chicken breasts, cubed (may substitute boneless, skinless chicken thighs)
2 red bell peppers, seeds and membranes removed, diced
1 tsp. granulated garlic
1/2 tsp. black pepper
2 tsp. Italian seasoning
1 lb. rotini pasta
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese
1/4 cup fresh basil, sliced into strips
Kosher salt and freshly ground black pepper, to taste
Heat oil using the sauté setting on the pressure cooker. Add the cubed chicken, bell pepper, garlic, pepper and Italian seasoning, browning the chicken on all sides, stirring occasionally.
Turn off the sauté setting; pour the rotini pasta over chicken, add the broth, making sure it covers the pasta, pressing it down gently with a spatula. Don’t stir.
Lock the lid into place, turning the valve to the sealing position. Choose high pressure, setting the cook time for five minutes.
When the timer sounds, perform a quick release until all pressure is removed. Carefully unlock and remove the lid, gently stirring the ingredients inside.
Add the cream and Parmesan, stirring gently once again; the sauce will thicken as the pasta cools.
Garnish with fresh basil and additional Parmesan as desired. Season with salt and pepper to taste. Serve at once.