Instant Pot Winners
Instant Pot White Chicken Lasagna
6 servings
분량15 minutes
활동 시간39 minutes
총 시간재료
16 ounces uncooked chicken breast, cut into bite size pieces (or you can use 2 cups of shredded cooked chicken)
8 ounces uncooked lasagna noodles (about 9 noodles), broken up into 2 inch pieces
1 ⅔ cups chicken broth
¼ tsp salt
½ tsp dried basil
¼ tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 (15 oz) jar Rao’s Garlic Alfredo (original author recommended Bertolli Creamy Basil Alfredo) (or another jarred Alfredo sauce of your choice)
1/2 cup shredded or grated Parmesan cheese
3 cups baby spinach
방향
Add ingredients
Add chicken, noodles, broth, salt, basil, pepper, garlic powder and onion powder to the Instant Pot. Give a quick stir. Try to cover the pasta as much as possible with the broth. Pour the Alfredo sauce evenly over the noodles.
Pressure cook
Cover your Instant Pot and make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes (for al dente pasta) or 5 minutes (for softer pasta). When the time is up let the pot sit there for 10 minutes (L0:10) and then move the valve to venting. Remove the lid.
Add in cheese/spinach
Stir the pasta. Add in the Parmesan and the spinach. Stir until the spinach is wilted.
Serve
Scoop the pasta onto plates and serve.
노트
Can be modified for the oven- add ~1-1.5 extra cups of chicken stock and bake at 350 for an hour instead of the instant pot (I did covered for 30 min and uncovered for 30)
영양 정보
1회 제공량
1/6 of recipe
칼로리
401
지방 전체
17.3 g
포화 지방
8.3 g
불포화 지방
-
트랜스 지방
0 g
콜레스테롤
107.5 mg
나트륨
863.7 mg
탄수화물 전체
33.1 g
식이섬유
3.8 g
총 당류
2.3 g
단백질
25.7 g
6 servings
분량15 minutes
활동 시간39 minutes
총 시간