CHICKEN ALFREDO PASTA
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 boneless and skinless chicken breasts, cubed
- 2 tablespoon butter
- 5 cloves garlic, minced
- 500 ml heavy cream
- 2 cups chicken broth
- 1 pinch ground nutmeg
- 450 g fettuccine pasta
- ½ cup grated Parmesan cheese
On the pressure cooker control panel, turn the menu knob to “Fry” and press start. Wait until the cooker gets hot before putting in any ingredients.
Season the cubed chicken breasts, and place in the cooker.
Brown in the cooker (about 2 minutes per side).
Remove from pot and set aside.
Melt the butter in the pot and stir in the minced garlic. Stir for about a minute until fragrant.
Pour in cream and let simmer for 2 minutes while scraping the bottom of the pot with a spatula (this will release the brown bits from cooking the chicken).
Pour in chicken broth, salt and nutmeg.
Place the fettuccine in the cooker along with the browned chicken cubes.
Place the lid on the pressure cooker.
Cancel the “Fry” function and then turn the menu knob again until you reach the Pasta function (this will default to 5 minutes). If you would like really soft pasta, press the Texture button until you reach the Strong setting.
Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside.
When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically. Press the cancel button.
Allow the cooker to naturally release pressure for about 5 minutes (this will make sure the cream doesn’t spray out of the exhaust valve as it will be very hot)
Press the pressure release button to get rid of any excess pressure and then open the lid
Stir in the Parmesan cheese.
Photo and recipe: Melissa Ann Vermeulen
