Cajun Chicken Pasta - Cook's Companion CCPC46L Instruction Manual & Recipes

Cajun Chicken Pasta
Serves 6
Ingredients
3 boneless, skinless, chicken breasts
1 teaspoon olive oil
3 teaspoons Cajun seasoning
1 pound rigatoni pasta (uncooked)
3 cups chicken stock
1 small red onion sliced thin
1 red bell pepper cut julienne
1 green pepper cut julienne
3 cloves garlic, minced
1/2 cup diced ripe tomatoes
2 sprigs thyme
4 ounces whipped cream cheese
½ cup heavy cream
1/4 cup grated parmesan
Prepara8on
With the lid open on the pressure cooker select the rice func8on and set the pressure knob to
high. Note: The 8mer will not count backwards 8ll pressure is achieved so it works to brown
things well with the lid open.
Dice the chicken into 1-inch cubes. Add the oil to the pressure cooker and let it heat for 2
minutes. Add the chicken to the hot oil and s8r. S8r in the Cajun seasoning and brown the
chicken pieces for several minutes to develop a nice golden brown color.
Now add all the ingredients to the pressure cooker insert, except the cream cheese, heavy
cream and parmesan. S8r all the ingredients, then close and secure the pressure lid. When the
cook 8me is complete, press the steam release buMon to release pressure.
Once lid is opened s8r in the cream cheese, heavy cream and parmesan. Discard thyme sprig
before serving.
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