Chicken Alfredo
15-30 min, 6 servings, chicken breast, coarse ground black pepper, contributed, cook 15 min, cooked ziti noodles, Cooking Under Pressure Cookbook by Matt Pelton, easy, flour, garlic, heavy cream, italian, main course, olive oil, parmesan cheese, prep 5 min, pressure cook, real butter, sauté, sea salt, whole milk
Ingreadient
- 3 Tbsp olive oil
- 6 cloves garlic
- 2 lbs chicken breast
- 4 Tbsp flour
- 4 Tbsp real butter
- 4 cups whole milk
- 2 tsp coarse ground black pepper
- 2 tsp sea salt
- 1 pint heavy cream
- 8 ounces Parmesan cheese
- 1 lb cooked ziti noodles
Direction
- Pour the oil into the Instant Pot and set it to sauté high. Place the cloves of garlic whole and peeled into the olive oil and cook until they are browned. Remove the garlic from the Instant Pot and set aside. When the garlic has cooled down, mince it.
- Brown the chicken and remove. Mince the garlic. Add the flour and butter to the bottom and whisk well until the flour smells like popcorn.
- Pour in the milk and add the pepper and sea salt. Add the garlic and the chicken. Place the lid on and set the pot to manual pressure high and set the time for 10 minutes. Quick pressure release.
- Fold in the cream and add the Parmesan cheese a little at a time stirring well until it is incorporated. Serve over the noodles or stir them in for a “casserole” style.
