Chicken Penne Alla Vodka
Pasta, Poultry, Pressure Cooker
Ingredients
1 pound boneless, skinless chicken tenders or breasts cut into ¼-inch-thick slices
1 teaspoon fine sea salt, divided
¼ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
¼ cup sun-dried tomatoes packed in oil
½ yellow onion, diced
1 ½ teaspoons minced garlic
¼ cup vodka (see Note)
1 ½ cups chicken broth
1 ½ cups canned coconut milk
2 cups brown rice penne pasta
¼ teaspoon red pepper flakes
4 cups baby spinach
¼ cup grated parmesan cheese (optional; see Note)
Description
For my gluten-free friends, I use Tito’s Vodka. Their vodka is made with corn and it’s 100% naturally gluten-free. If you are not dairy-free, I highly recommend stirring in parmesan cheese at the end along with the spinach. It really elevates the dish, but it’s truly fantastic either way!
Directions
Preheat an electric pressure cooker using the SAUTÉ func- tion and adjust the heat to NORMAL. In a bowl combine the chicken with 1 teaspoon salt, and 1/2 teaspoon pepper. When the display panel reads HOT, add the olive oil and chicken to the pot. Let the chicken cook for 1 minute on each side, or until lightly browned, then remove it from the pot
Add the sun-dried tomatoes, onion, and garlic to the pot. Stirring frequently, cook for 3 minutes before deglazing the pot with the vodka. Cook for 1 minute while the alcohol evapo- rates. Add the chicken broth, coconut milk, pasta, red pepper flakes, and chicken. Stir.
Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button to turn off the SAUTÉ function, then select the MANUAL/PRESSURE COOK function and HIGH PRES- SURE. Use the +/− buttons until the display reads 6 minutes.
When the cooker beeps, let it naturally release the pressure until the display reads LO:02. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes.
Stir in the baby spinach (and parmesan cheese, if using) and serve warm.