Chicken Enchilada Pasta

• Meat

  • 2 Chicken breasts, large boneless skinless

• Produce

  • 2 cloves Garlic
  • 1 Green onions
  • 1 cup Onion
  • 1 (10 oz. can Rotel tomatoes

• Pasta & Grains

  • 3 cups Rotini pasta, dried

• Baking & Spices

  • 1 1.25 oz package Taco seasoning mix

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 2 cups Mexican cheese

• Prepared

  • 1 can Enchilada sauce

• Liquids

  • 1 1/4 cup Water

Found on pressurecookingtoday.com

Directions

• 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 for one minute. 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 8×8 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.