Pressure Cooker Chicken Tetrazzini

Name: Pressure Cooker Chicken Tetrazzini
Yield: 6 servings
Ingredients: 2 tbsp (30 mL) butter; 1 onion, chopped; 8 oz (250 g) mushrooms, sliced; ½ tsp (2 mL) salt; ¼ tsp (1 mL) pepper; 8 oz (250 g) linguine pasta, broken in half; 2 cups (500 mL) low sodium chicken broth; 1¼ cups (300 mL) milk, divided; 1 cup (250 mL) frozen peas; 1 lb. (450 g) boneless skinless chicken thighs, cubed into 1” (2.5 cm) pieces; 4 oz (125 g) cream cheese; 1 tbsp (15 mL) cornstarch; 2 oz (60 g) Parmesan cheese, finely grated (1 cup/250 mL) plus more for serving; 1 tbsp (15 mL) butter; 1 cup (250 mL) panko breadcrumbs; &frac18; tsp (0.5 mL) each salt and pepper; ¼ cup (60 mL) parsley leaves, chopped; Zest of 1 lemon, optional

Prep 10 min

Cook 20 min

Ready in 30 min

This pressure cooker chicken tetrazzini is comforting and much easier and quicker than a typical casserole.

Ingredients

2 tbsp (30 mL) butter
1 onion, chopped
8 oz (250 g) mushrooms, sliced
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
8 oz (250 g) linguine pasta, broken in half
2 cups (500 mL) low sodium chicken broth
1¼ cups (300 mL) milk, divided
1 cup (250 mL) frozen peas
1 lb. (450 g) boneless skinless chicken thighs, cubed into 1” (2.5 cm) pieces
4 oz (125 g) cream cheese
1 tbsp (15 mL) cornstarch
2 oz (60 g) Parmesan cheese, finely grated (1 cup/250 mL) plus more for serving

1 tbsp (15 mL) butter
1 cup (250 mL) panko breadcrumbs
⅛ tsp (0.5 mL) each salt and pepper
¼ cup (60 mL) parsley leaves, chopped
Zest of 1 lemon, optional

Directions

Set the Deluxe Multi Cooker to SEAR on high for 5 minutes. Melt the butter and add the onion, mushrooms, salt and pepper. Cook until softened, about 3 minutes. Press CANCEL.
Add the pasta, layering it so the dry pasta is crisscrossed over each other several times. Add the broth, 1 cup (250 mL) milk, peas, and chicken on top of the pasta.
Set to CUSTOM high pressure for 5 minutes. When the timer is up, press CANCEL and manually release the steam.
Meanwhile, melt 1 tbsp (15 mL) butter in a small skillet over medium heat. Add the breadcrumbs, salt, and pepper. Cook until golden-brown and toasted, about 3 minutes, stirring often. Combine the breadcrumbs with the parsley and lemon zest, if using; set aside.
Whisk together the cornstarch and remaining milk in a small bowl. Microwave for 20-30 seconds, or until thickened.
When the pasta is done, add the cream cheese, Parmesan, and the cornstarch mixture to the pasta and stir until the cheeses have melted and a smooth sauce has formed.
Stir in half of the toasted breadcrumb mixture into the pasta to help it thicken. Serve the pasta with the remaining breadcrumbs and additional Parmesan, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 490, Total Fat 20 g, Saturated Fat 10 g, Cholesterol 105 mg, Sodium 580 mg, Carbohydrate 47 g, Fiber 2 g, Sugars 8 g (includes 0 g added sugar), Protein 31 g