Chicken Enchilada Pasta - GREAT!!

I found a great website with lots of good pressure cooker recipes that aren’t all soups and stews.  Tonight I tried a new recipe that turned out really well!  It’s basically a casserole sort of thing and I’m excited to see that I can do something like this in the pressure cooker!!  This is what I had in mind when I got the thing.  From start to finish It took less than 30 min to prepare.  Only 4 min in the pressure cooker!  I didn't think it would be long enough but it was.  Good surprise!   http://www.pressurecookingtoday.com/recipe-index/

Chicken Enchilada Pasta

1 tablespoon vegetable oil

1 cup diced onion

2 cloves garlic, diced

1 can (19 oz.) enchilada sauce

1 (10 oz.) can Rotel tomatoes – unless you like spicy use Mild Rotel or even plain diced tomatoes

1 1/4 cup water

1.25 oz package taco seasoning mix

3-4 boneless skinless chicken breasts, uncooked and chopped

3 cups dried rotini pasta

2 cups shredded Mexican cheese

Green onions, olives, diced tomatoes, and cilantro to garnish

Select Saute and add oil to the pressure cooking pot. When oil is hot, add onion and sauté until tender, about 5 minutes. Add garlic and sauté till the onions are opaque.

Add enchilada sauce, tomatoes, water, and taco seasoning mix to pressure cooking pot; stir to combine. Add diced chicken breasts and pasta.

Cover and lock lid in place. Select High Pressure and 4 minutes cook time. When timer beeps, turn off pressure cooker and use a quick pressure release.

Select sauté and cook, stirring often, until the pasta is tender about 1 minute.*

Turn off pressure cooker and pour pasta into an 8x8 baking dish. Sprinkle the cheese on top of the pasta and broil until the cheese is melted and starting to brown.**

Served topped with green onions, olives, diced tomatoes and cilantro.

* I found the pasta to be perfectly cooked at the end of the 4 minutes. 

** No way am I dirtying another dish just to melt cheese on this.  We just dished it up and added cheese.  It melted just fine and I don’t have more dishes to clean. 

This turned out really well!! Tim absolutely loved it!!  I thought it was on the edge of to spicy.  I think I’ll try Mild Rotel tomatoes next time.  It will keep a little spice but not to much.  I grabbed a handful of chips to have with mine too.  I like a good crunch!

This recipe is from the Pressure Cooking Today website. 

http://www.pressurecookingtoday.com/chicken-enchilada-pasta/