Simple Bagels
Parmesan Lemon Pasta
| By : |
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
|
Ingredients
- 1 tbsp butter
- 2 cloves garlic minced
- 2 1/2 cups chicken broth
- Zest of one lemon
- 3 tbsp lemon juice divided
- 8 ounce fettuccine noodles
- 1 cup grated/shredded parmesan cheese
- 3/4 cup half and half
- salt to taste
- white pepper to taste
- 2 tbsp cornstarch
- 2 tbsp cold water
- 8 ounce grilled chicken sliced and warmed (optional)
- 1 tbsp finely chopped parsley for serving
- additional parmesan for serving
Ingredients
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Instructions
- Add butter to the Instant Pot. Using the display panel select the SAUTE function.
- When butter is melted, add garlic and cook for 1 minute or until lightly browned.
- Add broth, lemon zest and
1 tbsp of lemon juice to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot. - Break noodles in half and fan across the bottom of the pot, making sure all noodles are submerged.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 3 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Stir, breaking up any pasta clumps and allow to cool slightly.
- Add parmesan cheese, half-and-half, and remaining
2 tbsp of lemon juice. Add salt and white pepper to taste. - In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTE mode as needed.
- Serve warm topped with grilled chicken (optional), finely chopped parsley and additional parmesan.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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