Creamy Tuscan Chicken Pasta

Ingredients:

• 32 oz. low sodium chicken broth (carton)

• 1/2 cup oil-packed sun-dried tomatoes (with herbs, drained and dab excess oil off with paper towels, chopped)

• 2 tsp. Italian seasoning

• 1 Tbsp. minced garlic

• salt

• freshly ground black pepper

• 1 lb. boneless skinless chicken breasts (cut into 1-inch cubes)

• 12 oz. pasta (uncooked campanelle)

• 5 oz. baby spinach (fresh)

• 8 oz. light cream cheese (cut into cubes and softened)

• 1 cup shredded Parmesan cheese (finely, use fresh shredded)

• 1/4 cup fresh basil (chopped)

Directions:

• In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).

• Stir in chicken and pasta (and try to submerge down into broth).

• Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.

• After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.

• Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.

• Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).

• Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).