Chicken With Bell Peppers & Noodles for Pressure Cooker

Submitted by KateL

"DH can't get enough of this; I can't believe that the noodles cook in the same pot! Toula Patsalis hits a home run in "The Pressure Cooker Cookbook.""

 

• Ready In: 55mins
• Ingredients: 19
• Serves: 6

ingredients

• 1⁄4 cup olive oil
• 1 large white onion (sliced)
• 3 garlic cloves (crushed)
• 4 skinless chicken breast halves (2-inch thick)
• 1 red bell pepper (sliced lengthwise)
• 1 green bell pepper (sliced lengthwise)
• 3 cups chicken broth
• 8 ounces tomato sauce
• 1 tablespoon fresh lemon juice
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1⁄4 teaspoon black pepper (freshly ground)
• 2 teaspoons dried basil
• 1 1⁄2 teaspoons dried oregano
• 1⁄2 teaspoon ground fennel
• 1 bay leaf
• 16 ounces egg noodles (dry)
• 1⁄2 cup fontinella cheese, grated (2 ounces)
• 1⁄2 cup parmesan cheese, grated (2 ounces)

directions

1. In a pressure cooker, heat oil. Add onion and saute in hot oil 3 minutes.
2. Add garlic, chicken pieces, and peppers. Saute over medium-high heat 3 minutes, stirring occasionally.
3. Stir in broth, tomato sauce, lemon juice, brown sugar, salt, black pepper, and herbs. Add noodles and stir again. Secure lid. Over high heat, develop steam to high pressure. Insert a heat diffuser between pan and heat. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
4. Combine cheeses. Discard bay leaf. Stir chicken and noodle mixture and
5. transfer to a serving bowl. Sprinkle with cheese.
6. Makes 6 servings.

Reviews

[John Muldoon]

We will definitely make this again.Fast and tasty! Good comfort food but not much fat in it. I used slightly under 16 oz. noodles, and I still ended up having to add more broth. And I used boneless skinless thighs. I give it 4 of 5 because it's just solid comfort food, nothing to really make it that special. But good and as I said, it will be made again.