Bruschetta Chicken Pasta Pressure Cooker Recipe
Bruschetta Chicken Pasta in the pressure cooker is a flavorful one-pot dinner using juicy chicken, fresh tomatoes, basil and angel hair pasta ready in 30 minutes.
Equipment
- 1 Mixing bowl Medium
Ingredients
Main Ingredients
- 1 lb Roma tomatoes about 6, seeded and diced
- 2 cloves Garlic minced
- 0.5 cup Fresh basil torn, plus extra leaves for garnish
- 1 tablespoon Balsamic vinegar
- Kosher salt to taste
- Freshly ground black pepper to taste
- 0.5 lb Angel hair pasta half of a 16 oz box
- 1-1.5 lb Boneless skinless chicken breast about 2 pieces
- Balsamic glaze optional
Instructions
Instructions
- Mix tomatoes, garlic, basil, balsamic vinegar, salt, and pepper in a bowl and set aside to let flavors combine.
- Season chicken breasts with salt and pepper. Heat oil in skillet or pressure cooker and sear each breast for 5-7 minutes per side until cooked through.
- Remove chicken, let rest for 5 minutes, then slice thin.
- Cook angel hair pasta in boiling salted water until tender, drain, and mix with tomato-basil mixture.
- Gently toss sliced chicken into the pasta mixture. Add balsamic glaze if desired and garnish with fresh basil leaves.
- Serve immediately or let rest for flavors to meld further before serving.
Notes
Add fresh grated Parmesan or Mozzarella cheese for a salty zing. Balsamic glaze is optional but adds extra flavor and presentation.