Instant Pot: Pasta Milano

If there's a dish that recently surprised me, it's this one! I wanted to include a pasta dish that had a cream sauce other than alfredo. When looking through some restaurant menus for inspiration, I remembered trying Macaroni Grill's Pasta Milano dish awhile ago. In an effort to recreate that dish for my dinner, I tweaked the recipe to my tastes and hoped for the best. To my surprise, we loved this Pasta Milano and even my husband was asking me to make it again the next day!...

Macaroni Grill's Pasta Milano dish consists of "roasted chicken, sun-dried tomatoes, fresh mushrooms and imported farfalle pasta in a roasted garlic cream sauce." It sounds pretty approachable if you wanted to make it at home, right? Well, fortunately I found a recipe online to use as a guide. Rather than using fresh minced garlic, I wanted a subtle sweetness and used roasted garlic instead. I also decreased the amount of chicken from the original recipe since I wanted to cut it up and toss it with the pasta rather than serve a whole breast per person. Another change to the original recipe I used was making the sauce in one pan versus two with the use of my Instant Pot. Who wants to clean more cookware than needed anyway? Besides, making everything in the Instant Pot allowed me to use every bit of flavor. Lastly, I popped the pasta dish in the oven with a generous topping of Parmesan cheese for some texture on the top and to help the pasta soak up all the flavors of the roasted garlic cream sauce. I'm definitely making this again and again because it was a hit at the family table!

Pasta Milano
inspired by Macaroni Grill, adapted from Recipezaar

3 slices bacon, diced (or turkey bacon for a lower fat version)
2 chicken breasts, cut into bite sized pieces
4 cloves roasted garlic, mashed
1/2 cup sun-dried tomatoes, chopped
1 cup white mushrooms, sliced
1 cup chicken broth (or low sodium chicken browth for a healthier version)
16 ounces dry farfalle (bowtie) pasta (or whole wheat pasta for a healthier version)
3 cups water
1/2 cup heavy cream (or half & half for a lower fat version)
salt and pepper to taste
2 1/2 cups shredded Parmesan cheese
2 tablespoons chopped fresh basil

In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE on the IP.

Add bacon and brown.

Season the cut up chicken with salt and pepper. Add the chicken to the IP and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. 

Add the roasted garlic, sundried tomatoes, chicken broth, farfalle pasta and water to IP. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 4 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 4 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Meanwhile, preheat broiler.

Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.

You'll notice no draining is necessary; the water and most of the sauce will be absorbed by the pasta. 

Stir in cream and 2 cups of shredded Parmesan cheese.

Transfer pasta into a large 9x13 casserole dish and smooth over with a spatula. 

Top with the remaining 1/2 cup of shredded Parmesan cheese and bake in the broiler for 5-7 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving.

Garnish with fresh basil and serve hot.

No comments