Mama Addie's Pasta

Olive Oil

1 onion, chopped

1 bell pepper, chopped

1 clove garlic, minced

2 chicken breasts, cut into bite-size pieces

1 14 oz can artichoke hearts, with liquid

1 3.8 oz can sliced black olives, with liquid

1 lb penne rigate pasta, uncooked

1 28 oz jar pasta sauce (I use Ragu Traditional)

2 tbsp fresh basil

½ tbsp fresh rosemary

Salt and Pepper to taste

1-½ to 2 cups water

Shredded parmesan cheese

Turn on InstantPot to sauté; add olive oil. Add onions and bell pepper; sauté until onions are translucent and bell pepper is soft.

Add chicken and sauté for another 2 minutes.

Turn off IP and add artichoke hearts, olives, pasta sauce, basil, rosemary, salt, and pepper. Stir in pasta.

Add water to pasta jar and shake to collect all traces of sauce. Add just enough to pot to cover the pasta noodles.

Put lid on pot, turn valve to seal. Cook on poultry for 7 minutes. When done, quick release pressure.

Stir sauce. Serve topped with parmesan cheese.

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