A great one-pot meal for when you don't have a ton of fresh ingredients on hand.
Total Time
20min
4.5
4 Ratings
Author: Cheryl Norman
Servings:
4
Ingredients
•
2
cups
Chicken
•
1
can
(10.5 oz)
Condensed Cream of Chicken Soup
•
10
fl oz
Chicken Broth
or Water
•
1
cup
Cavatappi Pasta
or Similar Size Pasta
•
1
clove
Garlic
, minced
•
1/2
cup
Asparagus
, sliced
•
1/2
cup
Mushrooms
•
1
cup
Mozzarella Cheese
, shredded
•
1/2
cup
Parmesan Cheese
, shredded
•
to taste
Fresh Basil
Cooking Instructions
1.
Layer the Chicken (2 cup) in the bottom of the pot of a pressure cooker. Spread Cavatappi Pasta (1 cup) on top the chicken.
2.
Pour the Condensed Cream of Chicken Soup (1 can) and Chicken Broth (10 fluid ounce) over so that all pasta is submerged in liquid. Scatter the Garlic (1 clove) on top.
3.
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 Mushroom (1/2 cup) and Asparagus (1/2 cup).
4.
Cover and let the vegetables cook in the residual heat. There’s no need to return to heat.
5.
After about 10 minutes, open and sprinkle Mozzarella Cheese (1 cup) and Parmesan Cheese (1/2 cup) over the top.
6.
Cover for another 3-5 minutes or until cheeses have melted.
7.
Serve garnished with optional Fresh Basil (to taste). Enjoy!
Nutrition Per Serving
CALORIES
412
FAT
27.6 g
PROTEIN
23.3 g
CARBS
17.6 g
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