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Bruschetta Chicken Pasta

Prep
Cook
Serves 6people
Ingredients
2
Medium Chicken Breasts (cubed)
2
cloves Garlic (minced)
1
tbsp Extra Virgin Olive Oil
1
lg. can (28 oz) Diced Tomatoes
2
cups Water
1
lb Rotini Noodles
1
cup Parmesan Cheese (grated)
Bruschetta:
5
Plum Tomatoes (diced) or 2 cans diced tomatoes
1
small Red Onion (diced)
1
tbsp Extra Virgin Olive Oil
2
cloves Garlic (minced)
1/2
cup fresh Basil (chopped) or 1 tsp dried Basil
Salt & Pepper
Directions
1.
Dice chicken breasts into 1" cubes.
2.
Add 1 tbsp EVOO, diced chicken breasts, 2 cloves minced garlic, 1 large can (28 oz) of diced tomatoes and rotini pasta to InstaPot (pressure cooker) in that order and season with salt & pepper.
3.
Cook on high pressure for 3 minutes (will take 10-15 minutes to pressurize).
4.
While chicken and noodles cook, combine 5 diced plum tomatoes, 1 diced small red onion, 1 tbsp EVOO, 2 cloves minced garlic, and 1/2 c fresh chopped basil. Mix well and season with salt & pepper.
5.
When chicken and noodles are done, depressurize the cooker and stir in grated parmesan cheese and bruschetta.
6.
Garnish with fresh basil and serve.

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