Pressure Cooker Tortellini & Chicken in Parmesan Cream Sauce

By jlwoodruff

Ingredients

• 3 slices of bacon, cut into 1/2 inch pieces
• 1/4 cup butter
• 4 shallots, minced
• 3 Tbs. minced parsley
• 4 chicken breast halves, skin removed, boned
• 1 small carrot, thinly sliced
• 1 (8oz.) pkg. dried cheese-filled tortellini
• 1 tsp. dried tarragon
• 2 cups chicken broth
• 1 lb. asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup half-and-half or milk
• 3 Tbs. butter, softened
• 1/3 cup garated parmesan cheese plus extra to serve
• 2 tsp. potato starch or flour
• Parsley sprigs to garnish

Details

Servings 6

Preparation

Step 1

In a pressure cooker, saute bacon for 2 minutes. Add butter, shallots, and parsley. Stir well and saute 2 minutes. Stir in chicken, carrot, totellini, and tarragon. Add broth and mix well. Secure lid. Over high heat, develope steam to high pressure. Insert a heat diffuser between pan and heat. Reduce heat to maintain pressure and cook 6 minutes. Release pressure and remove lid.

Stir in asparagus. Remove diffuser. Secure lid. Over high heat bring pressure to medium-high. Insert heat diffuser between pan and heat. Reduce heat to maintain pressure and cook 2 minutes. Release pressure and remove lid.

Combine half-and-half, butter, 1/3 cup cheese, and potato starch in a small bowl. Blend thouroghly. Gradually add to chicken an tortellini mixture, gently stirring over medium heat until sauce begins to thicken and become creamy.

Transfer chicken and tortellini with sauce to a serving platter. Sprinkle with additional cheese and garnish with parsley sprigs. Serve hot.