Creamy Italian Chicken and Penne

Donna Baugh Nelson

1lb (or more) uncooked chicken breast, sliced ¼"

2 cups penne (only the 10 to 12 minute cooking kind, quicker cooking pasta will be soft)

1 14.5oz can fire roasted tomatoes + ¾ can of chicken stock (or water)

2 tablespoons tomato paste

1 tablespoon basil

1 teaspoon oregano

¼ teaspoon red pepper flakes

pinch of salt and pepper

1 tablespoon olive oil

2 cloves of garlic, chopped

1 medium onion, diced

3 oz cream cheese

½ cup Parmesan cheese

In the Quick Cooker, add everything but the cream cheese and Parmesan, give a good stir, and push the pasta down so it's submerged in the liquid. Close lid and set on manual for 7 minutes. When your timer goes off, allow for 5 minutes of NPR then quick release. Add the remaining ingredients (cream cheese and Parmesan) and stir until thickened. (About one minute) Top with a little more fresh grated Parmesan, parsley, and cracked pepper.

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