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Ingredients
2 Tablespoons olive oil, divided
2 Medium green peppers, chopped
12 Ounces chicken thighs, boneless, skinless, cubed
2 Tablespoons Cajun seasoning, divided
1 (16 oz) Package bow tie pasta
3 Cups chicken broth
2 Cups water
2 Cups heavy whipping cream
1 Cup shredded Parmesan cheese
Instructions
Select saut� setting on a 6 quart electric pressure cooker and adjust for medium heat; add 1 tablespoon oil.
When oil is hot, cook and stir peppers until crisp-tender, 3-4 minutes. Remove and keep warm. Heat remaining 1 tablespoon oil; add chicken and 1 tablespoon Cajun seasoning. Cook and stir until browned, 3-4 minutes, press cancel.
Add pasta, stock and water (do not stir). Lock lid; close pressure-release valve. Adjust to pressure cook on high for 6 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Press cancel.
Select saut� setting, and adjust for low heat. Stir in cream, Parmesan cheese, remaining 1 tablespoon Cajun seasoning and reserved peppers. Cook until heated through (do not boil).