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Instant Pot Pasta Chicken Puttanesca
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
6
minutes
minutes
Total Time
16
minutes
minutes
Servings
6
Calories
146
kcal
Author
Corrie
Ingredients
2
tablespoon
canola oil
1
pound
linguine pasta
1
pound
chicken
cooked and diced
1
cup
water
½
cup
kalamata olives
halved
2
tablespoon
capers
1
tablespoon
pepper flakes
dried
4
garlic cloves
minced
16 oz.
tomtoes
chopped in their juices
1
tablespoon
brine
1
tablespoon
basil
chopped
1
tablespoon
salt
1
tablespoon
pepper
Instructions
Put oil, pasta and water in the instant pot and close the lid and set the instant pot to
“Manual” and cook for 5 minutes at high pressure.
Release the pressure and keep them aside.
Add olive oil and all the other ingredients in the instant pot and Sauté for 1 minute.
Put boiled pasta and cooked chicken in the instant pot and mix well.
Cook for 1 minute and season with salt and pepper.
Serve hot.
Nutrition
Calories:
146
kcal
|
Carbohydrates:
3
g
|
Protein:
7
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
1534
mg
|
Potassium:
123
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
517
IU
|
Vitamin C:
1
mg
|
Calcium:
26
mg
|
Iron:
1
mg