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Creamy Green Goddess Chicken Pasta

Let the instant pot do the heavy lifting with this creamy, cheesy, weeknight pasta.

Chef Tip: Raw spinach doesn't need to be pre-cooked when it is added to a warm dish- the heat from the pasta will wilt the spinach right down!

Ingredients

  • 4 cups chicken broth

  • Salt

  • 1 lb. boneless skinless chicken breasts, cut into small pieces

  • 16 oz Fusilli pasta (or any of your choice)

  • 1 cup cream cheese, cut into cubes or softened

  • Haven’s Kitchen Edamame Green Goddess

  • ½ cup shredded Parmesan cheese

  • 2 cups baby spinach

Steps

Step 1

Mix the broth and a pinch of salt in the cooking vessel of the instant pot.

Step 2

Add in the chicken and the pasta. Secure the lid and set the pressure valve to SEAL. Select PRESSURE COOK and cook the pasta and chicken on high pressure for 7 minutes.

Step 3

Select CANCEL and set the pressure valve to VENTING to quick-release pressure.

Step 4

Immediately stir until the pasta is completely separated. (Pasta will appear to be stuck together but will separate while stirring.)

Step 5

Stir in the cream cheese, about ½ a pouch of the Green Goddess sauce and the Parmesan cheese until the cheeses melt. Stir in spinach until wilted. Add salt to taste and serve immediately.

Edamame Green Goddess

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This recipe is also great with our Red Pepper Romesco sauce.

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