2 - chicken Breast 1 Tablespoons olive oil 2 teaspoons paprika , smoked or regular salt and pepper 2 Tablespoons butter 1 cup chopped yellow onion 1 teaspoon EACH dried basil, garlic powder, Italian Seasoning 4 1/4 cups low sodium chicken broth 1 cup milk 12 oz dry penne or farfalle pasta 6 ounces cream cheese , softened and cut into small pieces 1 1/2 cups freshly grated parmesan cheese 8 oz jar sun-dried tomatoes , drained and chopped 4 oz fresh baby spinach Salt and pepper , to taste

Turn Instant pot to saute. Season chicken breasts on both sides with paprika, salt and pepper. Add 1 tablespoon olive oil to the hot instant pot. Add chicken breasts and cook for 2 minutes on each side, until browned, but not cooked through. Remove to a plate. Add butter and onion to the pot and sauté for 2 minutes. Add chicken broth, (scraping the bottom of the pot to deglaze it), seasonings, milk, pasta, and chicken breasts back to pot. Close IP lid and turn release valve to sealed. Cook on manual (high pressure) for 5 minutes. When the timer beeps, turn valve to quick release, to release the pressure. Carefully open lid. Remove chicken to a plate and tent with foil. (Don’t skip this step. The chicken will continue to cook under the foil). Stir in cream cheese, stirring gently until it’s melted and the sauce is smooth. Stir in parmesan cheese, sun dried tomatoes and spinach. Season with salt and pepper, to taste. Chop chicken and return to pot. Sauce will thicken as it cools. Serve warm, garnished with extra parmesan cheese, if desired.