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Instant Pot Rotini with Chicken and Bell Peppers
Ingredients
  • 3 cups (710 ml) low-sodium chicken or vegetable broth
  • 2 tablespoons (30g) no-salt added tomato paste
  • 4 cups (12 ounces/340g) dry whole-grain rotini pasta
  • ¼ cup (27g) oil-packed sun-dried tomatoes, drained and chopped
  • 1 tablespoon (15 ml) olive oil
  • 1 ½ teaspoons (7.5 ml) chopped fresh rosemary
  • Salt and black pepper, to taste
  • 1 small red bell pepper, thinly sliced
  • 3 small (6 ounce/170g) boneless, skinless chicken breasts
  • 1 teaspoon (5 ml) salt-free garlic seasoning blend
  • 2 cups (440 ml) baby spinach
  • ¼ cup (60 ml) Parmesan cheese, shredded
Steps
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