Chicken (2 cups)
in the bottom of the pot of a pressure cooker. Spread
Cavatappi Pasta (1 cup)
on top the chicken.
Condensed Cream of Chicken Soup (1 can)
Chicken Broth (10 fl oz)
over so that all pasta is submerged in liquid. Scatter the
Garlic (1 clove)
Close lid, bring to pressure, and cook 4 minutes. Immediately remove from heat or hit Cancel on electric models and release pressure. Carefully open lid and stir in the
Mushrooms (1/2 cup)
Asparagus (1/2 cup)
Cover and let the vegetables cook in the residual heat. There’s no need to return to heat.
After about 10 minutes, open and sprinkle
Mozzarella Cheese (1 cup)
Parmesan Cheese (1/2 cup)
over the top.
Cover for another 3-5 minutes or until cheeses have melted.
Serve garnished with optional
Fresh Basil (to taste)