instant Pot Rotini With Chicken and Bell Peppers

By Cherri

calories 309
Total Fat 8 g
Saturated Fat 2 g
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 47 mg
Sodium 450 mg
Potassium 418 mg
Carbohydrate 8 g
Dietary Fiber 2 g
Sugars 4 g
Protein 21 g
Vitamin A 96 %
Vitamin C 65 %
Calcium 53 %
Iron 8 %

Ingredients

• 4 1/2 cups low-sodium chicken or vegetable broth
• 3 tablespoons (30g) no-salt added tomato paste
• 18 oz dry whole-grain rotini pasta
• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 1/2 tablespoon olive oil
• 2 1/4 teaspoons (7.5 ml) chopped fresh rosemary
• Salt and black pepper, to taste
• 1 1/2 cup red bell pepper, thinly sliced
• 1 pound boneless, skinless chicken breasts
• 1 1/2 teaspoon (5 ml) salt-free garlic seasoning blend
• 3 cups (440 ml) baby spinach
• 1/3 cup (60 ml) Parmesan cheese, shredded

Details

Servings 6
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

In a pot boil chicken till cooked through remove chicken and shred. Whisk together the broth and tomato paste until the tomato paste is dissolved. Add the pasta, sun-dried tomatoes, olive oil, rosemary, 1/4 teaspoon salt and several grinds of pepper. Stir to combine. Add bell pepper. Add garlic and chicken.

Cook 35 minutes Add the spinach and cheese and stir to wilt the spinach.