2 chicken breasts cubed
1 onion diced
2-3 cloves garlic
1/2 each yellow, red, green peppers, sliced lengthwise
1/2 # penne pasta
1/4 c. honey
2 Tbsp fresh squeezed lemon juice
1/2 cup warm water
1/2 cup water (disclaimer she used 1 cup here, it was too much)
1 cup heavy cream
2 Tbsp adobo sauce (I used 1 Tbsp) -- this is the sauce that chipotle peppers come in.
1 Tbsp EVOO
1 Tbsp chicken base or sub chicken stock for water
1 c. frozen peas
fresh tomato for garnish
salt/pepper
parmesan cheese
If I had asparagus I would have added it and garnished with cilantro and fried tortilla strips.
Prep chicken and veg
Whisk together Honey, lemon, Adobo and warm water
Whisk together Honey, lemon, Adobo and warm water
1. Use saute add EVOO, chicken, garlic, onion and a little salt and pep saute until chicken turns white, Add chicken base and mix. Pour in lemon honey mixture to deglaze. Turn off pot.
Pour in water or chicken stock (if you didn't use chicken base), heavy cream, pasta, mix, top with peppers
Cook on manual high for 4 minutes with IPR
Open pot once released, stir in some fresh parm and frozen peas, mix then let stand for a couple minutes to thicken up.
Open pot once released, stir in some fresh parm and frozen peas, mix then let stand for a couple minutes to thicken up.
Top with more parm and fresh tomato. Voila'
