recipe adapted from Olive Garden
4 (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
5 Tbsp olive oil
1 lb farfalle pasta
4 cups water
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1 yellow pepper, julienne cut
1 green pepper, julienne cut
1 cup white wine (Sauvignon Blanc is excellent)
10 oz package frozen whole leaf spinach
1 cup half & half or canned evaporated milk
1 cups Fontinella cheese, grated (or Parmesan)
Plug in the IP with insert set in place.
Mix 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
Once all chicken has been cooked, set aside on a plate.
Add the pasta and water into the IP, place chicken on top of pasta.
Press MANUAL and adjust the time to 4 minutes on HIGH pressure.
Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
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.
Using tongs, remove the chicken from the IP and place on baking sheet. Preheat broiler and when ready, broil chicken until desired crispness or doneness.
On the IP, press SAUTE and to the cooked pasta, add peppers, wine, spinach and evaporated milk and bring to a boil. Complete sauce by stirring in the cheese.
To serve, place pasta onto plate and top with chicken and remaining sauce. Garnish with extra cheese if desired.