- 3 tbsp I Can’t Believe It’s Not Butter!® Original Spread
- ½ onion, diced
- 2 bell peppers, any color, diced
- 1 tbsp minced garlic
- 1 1.2 lbs. chicken thighs, boneless, skinless, diced
- 1 lemon
- 1 c mushrooms, quartered
- ¼ tsp garlic salt
- 8 oz. uncooked noodles, we used small penne
- 1 ¾ c. chicken broth
- ½ c. heavy whipping cream, or half and half
- 3 tbsp cornstarch
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Turn your pressure cooker to saute and add your I Can’t Believe It’s Not Butter!® until it melts.
Then add your diced chicken thighs, onions, and bell peppers.
Cook until outside of chicken pcs. are no longer pink.
Turn pressure cooker to off/cancel.
Add your minced garlic and squeeze ½ your lemon into your pot, stir.
Add your cup of mushrooms, sprinkle in your garlic salt and uncooked noodles.
Pour your chicken broth over your entire mixture.
Do not stir contents, just gently push noodles down so they are submerged as much as possible into the liquid.
Close your lid and steam valve and set to pressure high for 4 minutes.
Do a quick release.
Gently stir in remaining ½ lemon juiced.
Serve or if you want the sauce to be thicker follow the below instructions:
Set your pressure cooker to saute.
Whisk together your cornstarch into your whipping cream until smooth.
Pour this mixture into your pot and stir.
Allow to bubble and thicken.
Turn pot off and enjoy! (pasta will continue to thicken as it sits).