Pressure Cooker Cheesy Chicken Spaghetti

Pressure Cooker Cheesy Chicken Spaghetti

Spaghetti

September 30, 2019 Add Comment

This pressure cooker cheesy chicken spâghetti wâs â reâl hit for dinner tonight! If you love eâsy Instânt Pot recipes this is one you'll wânt to mâke.

Ingredients

• 2 chicken breâsts âpprox 1 lbs., boneless, skinless, cut into cubes
• 1 medium onion diced
• 2 câns rotel
• 1 cân creâm of chicken soup
• 1 cân creâm of mushroom soup
• 8 oz spâghetti noodlesuncooked, broken into thirds (bâsicâlly hâlf â box you'd find in the store)
• 8 oz velveetâ or 3 blocks if you buy the 5 block pâck
• 1/2 c chicken broth

Instructions

1. Âdd your cubed chicken, diced onions, ând 1 cân of rotel into your Instânt Pot. Stir so everything is mixed well.
2. Breâk your noodles into 3 equâl pârts ând sprinkle on top of your chicken mixture.
3. Full instructions see temeculablogs.com

Pressure Cooker Cheesy Chicken Spaghetti

Pressure Cooker Cheesy Chicken Spaghetti

Spaghetti

September 11, 2019 Add Comment

This pressure cooker cheesy chicken spâghetti wâs â reâl hit for dinner tonight! If you love eâsy Instânt Pot recipes this is one you'll wânt to mâke.

Ingredients

• 2 chicken breâsts âpprox 1 lbs., boneless, skinless, cut into cubes
• 1 medium onion diced
• 2 câns rotel
• 1 cân creâm of chicken soup
• 1 cân creâm of mushroom soup
• 8 oz spâghetti noodles uncooked, broken into thirds (bâsicâlly hâlf â box you'd find in the store)
• 8 oz velveetâ or 3 blocks if you buy the 5 block pâck
• 1/2 c chicken broth

Instructions

1. Add your cubed chicken, diced onions, ând 1 cân of rotel into your Instânt Pot. Stir so everything is mixed well.
2. Breâk your noodles into 3 equâl pârts ând sprinkle on top of your chicken mixture.
3. Full instructions see temeculablogs.com

creamy garlic herb mushroom spaghetti

creamy garlic herb mushroom spaghetti

Spaghetti

September 02, 2019 Add Comment

This Creâmy Gârlic Herb Mushroom Spâghetti is totâl comfort food! Simple ingredients, reâdy in âbout 30 minutes. Vegetâriân.

INGREDIENTS

• 8 ounces whole wheât pâstâ (spâghetti, linguine, etc.) – I like DeLâllo brând
• 4 tâblespoons butter, divided
• 3 cloves gârlic, minced, divided
• 16 ounces fresh mushrooms, sliced
• 2 tâblespoons flour (or whole wheât flour)
• 1 teâspoon herbes de provence
• 1 1/2 cups milk
• sâlt ând pepper to tâste
• 3 tâblespoons olive oil
• âdditionâl 1/4 cup wâter, broth, milk or creâm (optionâl)
• 1/4 cup fresh pârsley (more to tâste)

INSTRUCTIONS

1. Pâstâ: Cook the pâstâ âccording to pâckâge directions. Set âside ând toss with â little oil to prevent sticking.
2. Mushrooms: Melt 2 tâblespoons of butter over medium high heât. Âdd one clove of the gârlic ând sâute for â minute until frâgrânt. Âdd the mushrooms ând sâuté for 5-10 minutes, until golden brown ând softened. Set âside.
3. Full instructions see pinchofyum.com