30-Minute Tuscan Garlic Chicken Fettuccine Special Diets | 11 December 2017 Share article facebook twitter google pinterest It seems that everyone is using electric pressure cookers nowadays. And why not? They cook your food in about half the time, use less energy, and make for an easy cleanup. Try out this 30 minute chicken fettuccine recipe from The Electric Pressure Cooker Cookbook. It quick, easy, and delicious! Ingredients 3 large boneless skinless chicken breasts (about 1½ pounds, or 680 g), cut into bite-size pieces Salt and freshly ground black pepper, for seasoning 2 tablespoons (30 ml) olive oil 1 tablespoon (10 g) minced or pressed garlic (about 8 cloves) 1½ cups (360 ml) reduced-sodium chicken broth ½ teaspoon dried basil ½ teaspoon Italian seasoning 1?8 teaspoon red pepper flakes 2 tablespoons (16 g) cornstarch 2 tablespoons (30 ml) cold water 1 cup (100 g) grated Parmesan cheese ½ cup (120 ml) heavy cream 2 cups (60 g) fresh spinach ¼ cup (14 g) sun-dried tomatoes packed in oil, chopped 1 pound (454 g) fettuccine, prepared according to package directions Chicken Fettuccine Instructions Select Browning/Sauté to preheat the pressure cooking pot. Generously season the chicken with salt and pepper. Add the olive oil and chicken to the cooking pot. Sauté for 3 minutes, stirring occasionally. Add the garlic and sauté for 30 seconds more. Stir in the chicken broth, basil, Italian seasoning, and red pepper flakes. Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Simmer/Sauté and bring the sauce to a boil, stirring constantly until it thickens. Turn off the pressure cooker. Stir in the Parmesan until melted. Stir in the heavy cream, spinach, and sun-dried tomatoes. Add the fettuccine to the cooking pot and toss to combine. Serve immediately. *Makes 6 servings Buy from an Online Retailer US: UK: AU: Pressure cookers are undergoing a stunning revival—with an electric twist. The new electric pressure cookers are fast-cooking devices that make it possible to come home from work and have a home-cooked, healthy dinner on the table in 15 or 20 minutes. They are easy, safe, and packed with features that previous generations’ stovetop models did not have. They offer the shortest route from here to dinner! In The Electric Pressure Cooker Cookbook, the world’s leading blogger on pressure cooking, Barbara Schieving (of the blog PressureCookingToday.com), has created over 200 new family-friendly recipes that are big on flavor, imaginative in their variety, and easy to make, featuring lots of fresh, natural, and nutritious ingredients. These recipes are written for any electric pressure cooker, whether the Instant Pot or the popular models from Cuisinart, Fagor, Power Pressure Cooker, T-fal, and other makers. The book includes: lots of tips and tricks that help you get the most from your pressure cooker, no matter what brand you own; two chapters, “Shortcut Dinners” and “30-Minute Meals,” for terrific weeknight meals on the fly, and another, “Sunday Suppers,” for special weekend gatherings; and recipes for every taste and diet, from robust meat and chicken dishes to vegetarian mains and sides, plus healthy breakfasts, tasty sandwiches and tacos, soothing soups and stews, and a big chapter full of quick and easy desserts. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.