Pressure Cooker Chicken Bacon Penne In A Garlic Cream Sauce Recipes

PRESSURE COOKER CHICKEN BACON PENNE IN A GARLIC CREAM SAUCE

Steps:

• Add chicken, paprika and Italian seasoning to a Ziploc bag and toss to combine. Set aside.
• Select Sauté and add the bacon to the pressure cooking pot. Fry for about 5 minutes until crisp, stirring frequently. Transfer the bacon to a plate, leaving the bacon fat in the pot.
• Add the butter to the pressure cooking pot. Add the garlic and red pepper flakes and sauté for 1 minute. Add the chicken to the pressure cooking pot and sauté for 3 minutes, stirring occasionally.
• Stir in the chicken broth and deglaze the pot if necessary. Add the pasta and stir to combine. Add enough water to cover the pasta, about 3 cups. Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, turn off the pressure cooker. Use a quick pressure release, or if necessary, use an intermittent release to prevent liquid from coming out of the valve.
• When the valve drops, carefully remove the lid. Stir the mixture and taste penne for doneness. If needed, select Simmer/Sauté and cook for a few minutes more, stirring often, until the pasta is tender. Stir in the half and half and Parmesan a little at a time until cheese melts. Stir in the bacon, spinach, and grape tomatoes. Season with salt and pepper to taste.

PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI

Steps:

• Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

DELICIOUS CHICKEN AND BACON WITH PENNE PASTA IN CREAM SAUCE

Steps:

• Put chicken in pot with water and bay leaves. I used about 1 tablespoon of chopped dried bay leaves. Boil the chicken until done. I boil it low so it doesn't get tough and infuses the flavor of the dried bay leaves.
• Meanwhile, fried the bacon low. When almost done, put 1 tablespoon of garlic in with it and about 1/2 teaspoon of onion powder. Take bacon and garlic up when the bacon is done - drain on paper towel. You will reserve one tablespoon or so of the grease, but dump the rest out. Add a little margarine to the bacon grease and then two tablespoons of flour (to make a paste). After the paste is made, slowly add cream while you are stirring. If you add it slowly, a little at a time, you can watch the sauce thicken and doesn't take as long over heat to thicken it. After the sauce is thickened, add a tablespoon of garlic, pepper and salt to taste. Reduce to low heat and stir frequently while you cook the 1/2 box of penne pasta (11 minutes till done). Drain pasta, put that in cream sauce. After chicken is done, chop it and mix that into the pasta and cream sauce. Mix together nicely and top with drained (chopped) bacon! Add some parmesan on top if you wish. Delicious! Serve with a salad.

CHICKEN WITH CREAMY BACON PENNE

Steps:

• Heat the oil in a deep nonstick frying pan, then add the chicken breasts and scatter round the lardons. Leave to cook over a high heat for 4 minutes while you gather the other ingredients together.
• Turn the chicken over in the pan, give the lardons a stir, then pour in the wine and let it bubble over a high heat until it has virtually evaporated. Now add the petit pois, the cream and penne, season, then stir well. Cover the pan and cook for 4 minutes more until the chicken is cooked all the way through. Serve straight away.

CHICKEN & BACON WITH PENNE PASTA IN A CREAMY GARLIC TOMATO S

Steps:

• Cook the pasta, drain and set aside.
• Pan fry the chicken and bacon in a little olive oil until cooked and set aside.
• Saute the onions and garlic in a little olive oil until tender.
• Add the diced tomatoes and heat through.
• Add the chicken stock and allow to simmer for a few minutes.
• Return the Chicken and Bacon to the pan and heat through.
• Add the cream and bring it all to a simmer.
• Add the cheese and stir through until melted.
• Toss the pasta through the sauce and heat.
• Add the spinach and then turn the heat off so it wilts.
• Season with salt and pepper.
• ENJOY!