Tuscan Chicken Macaroni and Cheese

This recipe for Tuscan-style macaroni and cheese has tender chicken, sun-dried tomatoes, and fresh herbs in a creamy, cheesy sauce that makes it taste great. Simple to make in a pressure cooker for a quick and filling meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 2 cups elbow macaroni
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup sun-dried tomatoes, chopped
• 1/2 cup fresh spinach, chopped
• 1/4 cup fresh basil, chopped
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Set the pressure cooker to saut mode and heat olive oil

Add diced chicken and cook until browned

Remove and set aside

In the same pot, saut garlic and onion until softened

Add chicken broth, heavy cream, macaroni, sun-dried tomatoes, spinach, basil, oregano, salt, and pepper

Stir well, ensuring pasta is submerged in liquid

Close the pressure cooker lid and set to high pressure for 5 minutes

Once cooking is complete, quick-release pressure and open the lid

Stir in mozzarella and Parmesan cheese until melted and creamy

Add the cooked chicken back into the pot and mix thoroughly

Serve hot, garnished with additional basil and Parmesan

Enjoy your delicious Tuscan Chicken Macaroni and Cheese!