Day 6: Tuscan Chicken (BW)

R Farrell

Instant Loss Cookbook page 127

2 (8 ounce) Boneless, skinless chicken breast, Thinly sliced

Sea salt

Black pepper

2 Tablespoons extra-virgin olive oil

1 Medium red onion, Thinly sliced

1 cup chopped baby spinach

¼ Cup of canned full fat coconut milk or coconut cream

1 Teaspoon garlic powder

1 Teaspoon dried basil

½ Teaspoon dried oregano

¼ Teaspoon dried thyme

½ Cup grated Parmesan cheese

½ Cup sun-dried tomatoes

1 (8 ounce) box gluten-free pasta

Lately season the chicken with salt and pepper.

Preheat the pressure cooking using the SAUTÉ Function in the press the button until the display panel reads MORE. When the display panel reads HOT, And oil, chicken, and onion. Sauté until the check in begins to lose its color and the onion begins to become translucent, about five minutes.

Add the spinach, coconut milk, garlic powder, basil, oregano, thyme, cheese, and tomatoes; do not stirred.

Put the lid on the cooker. Press the CANCEL Button. Using the display Panel, select the Manual pressure cook function, high pressure, and use the +/- Buttons until the display reads 2 minutes.

When the cooker beeps to let you know it is finished, let it naturally come down from pressure until the display reads LO: 20. Switch the pressure in them from the SEALING to the VENTING position. Use caution while the steam escapes-it is hot.

Open the cooker. Stir to combine all the ingredients. Press the CANCEL button and then program the cooker to SAUTE again. Let the sauce thicken, 2 to 3 minutes. Then press the CANCEL. Serve warm.

Make pasta according to directions.

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