Tuscan Chicken Pasta - Pressure Cooker

Tuscan Chicken Pasta
2 boneless, skinless chicken breasts
2 t paprika
salt and pepper, to taste
1 T olive oil


2 T butter
1 c diced onion
1 t basil
1 t garlic powder
1 t Italian seasoning
4 1/4 c chicken broth
1 c milk
12 oz cavatappi pasta
6 oz cream cheese, softened
1 1/2 c Parmesan cheese
8 oz sun-dried tomatoes, drained and chopped
4 oz fresh spinach

1. Season chicken on both sides with paprika, salt, and pepper.
2. Turn pressure on "saute"; add olive oil once it's hot.
3. Cook chicken breasts for 2 minutes on each side, until browned outside; set aside.
4. Add butter and onion to the pot and saute for 2 minutes, until onion is soft; add seasonings, chicken broth, milk, pasta, and chicken. Cook on manual for 5 minutes.
5. Release steam; remove chicken and shred.
6. Stir cream cheese into pasta until melted and smooth; stir in Parmesan, tomatoes, spinach, and chicken.

Sun-Dried Tomato Dip

Sun-Dried Tomato Dip
1/4 c sun-dried tomatoes in oil, drained and chopped
8 oz cream cheese, softened
1/2 c sour cream
1/2 c mayonnaise
10-15 dashes Tabasco sauce
1 t salt
1/2 t pepper
2 green onions, thinly sliced

1. Blend everything except the green onions in a food processor; add green onions and pulse a few times. Serve at room temperature.

Chicken Bryan

Chicken Bryan
1 T minced garlic
1 T minced onion
2 T butter
6 T balsamic vinegar
juice of 2 lemons (1/4 c)
2/3 c cold butter, cubed
1 1/2 c sun-dried tomatoes, chopped
1/4 c fresh basil, chopped
1/2 t salt, plus a little more
1 t pepper, separated
6 boneless chicken breasts
olive oil
8 oz goat cheese, at room temperature

1. In a large skillet over medium heat, saute garlic and onion in butter until soft; stir in vinegar and lemon juice, increase heat to medium-high, and simmer to reduce to half.
2. Reduce heat to low and stir in butter, one piece at a time; stir in tomatoes, basil, salt, and 1/2 teaspoon of pepper; remove from heat and set aside.
3. Brush chicken with olive oil and sprinkle with salt and remaining 1/2 teaspoon pepper; grill over hot coals until cooked through, about 7-10 minutes on each side. A few minutes before chicken is done, place equal amounts of goat cheese on each piece.
Serve topped with tomato sauce.