My brother is obsessed with his insta-pot, which is amazing since I never knew he cooked anything save on the grill. On a recent visit he made this pasta dish which was amazingly tasty, and while I didn't like all the bits and pieces that needed washing after, I thought I'd adapt it to my non-instal-pot life (less washing up!). These are more like guidelines rather than a recipe, feel free to adapt it to your own taste/needs/lifestyle!
Sweet Pepper Cheesy Pasta:
In a cast iron dutch oven (who needs Insta-pot when you have cast iron?) or your favorite pot with a lid, saute 1/2 of an onion (minced) with 1/2 of a yellow or orange sweet pepper in a little oil until tender. Add 3-4 chicken thighs, skin side down, seasoned to taste, and sere until skin is brown and crispy, flip over and cover pot, continue cooking until cooked through. Remove from heat, allow to cool until you can handle the chicken, remove bones and skin (if desired) and shred chicken into bite sized pieces return to the pot. Add ~4-6 cups of water (or broth) and return to heat; bring to a boil, scraping lovely brownings off the bottom of the pan as you do so. If using water add enough bouillon to make 2-3 cups of broth and stir until dissolved. Add ~1 pound of rotini or other small pasta and bring to a boil, making sure there is just enough liquid to completely cover the pasta. Replace lid and cook on medium low until water is mostly absorbed and the pasta is tender. Add a cup of mozzarella cheese and a block (8 oz) of cream cheese, stirring over low heat until melted and well blended (add a little milk or cream if necessary) and a smooth sauce is formed. Enjoy!
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