NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz whole wheat penne

1 cup low-sodium chicken broth

1 tsp extra virgin olive oil

2 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Set the Instant Pot to the Sauté function and add the extra virgin olive oil.

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the pot and brown for 2-3 minutes.

• 3

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 4

  Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot to prevent a burn notice.

• 5

  Add the dry whole wheat penne and press down with a spoon to ensure most of the pasta is submerged in the broth.

• 6

  Secure the lid, set the valve to sealing, and select Manual High Pressure for 5 minutes.

• 7

  Once the cooking time is complete, perform a quick pressure release by carefully turning the valve to venting.

• 8

  Open the lid and stir in the lemon juice, lemon zest, fresh baby spinach, and chopped parsley until the spinach is wilted.

• 9

  Serve immediately topped with a sprinkle of grated parmesan cheese.