2poundsboneless skinless chicken breastscut into 1 inch pieces
1teaspoonItalian seasoning
3clovesgarlicminced
16ouncesdry Cellentani pasta
2cupsreduced sodium chicken broth
2-14.5ouncecans Italian style diced tomatoes
1cupparmesan cheesegrated
Bruschetta
5Roma tomatoesdiced
¼cupdiced red onion
1tablespoonolive oil
2clovesgarlic minced
2tablespoonsbalsamic vinegar
½cupfresh basilchopped
¼teaspoonsalt
¼teaspoon ground black pepper
Instructions
Light grease the inner pot.
Then add chicken, Italian seasoning, garlic, pasta, chicken broth, and diced tomatoes to the Instant Pot inner pot in that order.
Close and lock the lid.
Press manual high pressure and adjust the time to 3 minutes.
Meanwhile, make the bruschetta topping by mixing the diced Roma tomato, red onion, olive oil, garlic, balsamic vinegar, basil, salt and pepper. Set aside.
When the cooking time has finished, carefully turn the pressure release valve to venting to release the pressure.
Carefully open the lid.
Stir in the grated parmesan cheese.
Serve the pasta topped with the bruschetta mixture.
Garnish with additional fresh basil, if desired.
Notes
Chickenbreast: It's important to cut the chicken into small pieces so that it cooks in the cooking time.
Cellentani pasta: This type of pasta is sometimes called cavatappi. You can use a similar type of pasta, but you may need to adjust the cooking time.
Parmesan cheese: You can omit the cheese if you would like.