Instant Pot Creamy Marinara
about 1.5 cups per serving
Ingredients
- 1 can crushed tomatoes 14.5 ounces
- 1 teaspoon olive oil
- 4 cloves minced garlic
- 16 ounces chicken breast skinless, boneless
- 2 tablespoons oregano
- 2 tablespoons Italian seasonings
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon granular sugar replacement Lakanto or Swerve
- 6 ounces rigatoni pasta dry (½ box)
- 1.25 cups chicken broth fat-free, low sodium
- ⅓ cup part skim milk ricotta cheese
- 1 tablespoon reduced fat parmesan cheese
Instructions
- Tip: measure out all seasonings in a bowl before getting started. This recipe goes quick!
- Dice chicken up into bite-sized pieces
- Turn your Instapot to the saute setting. When the display says HOT add in the oil and allow it to heat up
- Add in the garlic and saute for 30 seconds
- Add in the diced chicken and the seasonings. Brown chicken for about 3 minutes then turn off the saute on the Instapot
- Remove chicken and set on a clean plate
- Add in the pasta noodles (dry). Pour the broth and blended tomatoes around the pasta
- Add chicken back in, on top of the pasta
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 5 minutes and start it
- When the time is up let the pot sit for 3 minutes and then move the valve to venting
- Once finished venting, remove the lid. Add in the ricotta cheese and stir to combine and melt
- Top with the parmesan and fresh herbs if you have any
myWW Points per Serving:
💚: 8
💙: 6
💜: 1 (if using 100% whole wheat pasta)
✔: 330 calories
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!