13 oz. smoked sausage
1 lb uncooked spaghetti noodles
3 3/4 c chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried parsley
1 tsp kosher salt
1 tsp black pepper
1 Tbs butter
2 c milk
3 Tbs cornstarch
2 c grated Parmesan cheese
Slice the smoked sausage into quarter inch rounds and place them in the bottom of the instant pot in an even layer.
Break the spaghetti into thirds and fan them out so they aren't in one big clump. Pour the broth around the sides of the pot. Add in the spices and butter. Cover the pot and secure the lid, close the valve, set to cook for 3 minutes, and when finished, let pot sit for 5 minutes then open valve so pressure releases.
Stir the noodles. Turn to saute setting. Stir the cornstarch into the milk until smooth, then pour the mixture into the pot. Stir in the Parmesan cheese. The sauce will thicken up quickly. Turn off the instant pot, serve, and enjoy!
From 365daysofcrockpot
Thursday, November 21, 2019
Friday, November 1, 2019
One Pot Creamy Pesto Chicken
1.5-2 lbs chicken breasts
4 Tbs butter
4 cloves garlic
1 lb penne pasta
3 c chicken broth
2 c milk
6 oz. cream cheese
2/3 c basil pesto
1/2 c grated Parmesan
pepper
pinch of crushed red pepper flakes
spinach (optional)
sun-dried tomatoes (optional)
Cut the chicken breasts into 1-inch pieces. Add the butter to a large skillet and melt over medium heat. Add the chicken and cook until chicken is slightly browned on the outside. Add garlic to the skillet and continue to saute for one more minute.
Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic, stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn heat up to medium high and bring broth to a boil.
Once boiling, give the pasta a quick stir, replace lid, and turn heat back to medium low. Let the pasta simmer about 8 minutes, stirring quickly and replacing lid every now and then, until most of the broth has been absorbed and the pasta is tender.
Add milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
If using, add the spinach and tomatoes. Stir until the spinach has wilted, then remove from heat. Top with freshly cracked pepper and red pepper flakes, then serve.
From Budget Bytes
4 Tbs butter
4 cloves garlic
1 lb penne pasta
3 c chicken broth
2 c milk
6 oz. cream cheese
2/3 c basil pesto
1/2 c grated Parmesan
pepper
pinch of crushed red pepper flakes
spinach (optional)
sun-dried tomatoes (optional)
Cut the chicken breasts into 1-inch pieces. Add the butter to a large skillet and melt over medium heat. Add the chicken and cook until chicken is slightly browned on the outside. Add garlic to the skillet and continue to saute for one more minute.
Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic, stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn heat up to medium high and bring broth to a boil.
Once boiling, give the pasta a quick stir, replace lid, and turn heat back to medium low. Let the pasta simmer about 8 minutes, stirring quickly and replacing lid every now and then, until most of the broth has been absorbed and the pasta is tender.
Add milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
If using, add the spinach and tomatoes. Stir until the spinach has wilted, then remove from heat. Top with freshly cracked pepper and red pepper flakes, then serve.
From Budget Bytes
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