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Pressure Cooker Lemon Chicken Pasta

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Pressure-Cooker Lemon Chicken Pasta

Pasta

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Description

I was recently prepping for a big race in the mountains of Lake Tahoe area. Normally, to perform at your best, you'd want to eat a lot of carbs and some protein the day before a race. It inspired me to make this very special creamy pasta dish with chicken, mushrooms, artichokes, capers and lemons.

Ingredient:

  • 2 tablespoons avocado oil
  • 2-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • 4 cups chicken broth, divided
  • 7 ounces fresh shiitake mushrooms, sliced
  • 1 can (14 ounces) water-packed artichoke hearts, drained
  • 1/4 cup white wine
  • 2 medium lemons, juiced and zested
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 3/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 pound uncooked rigatoni pasta
  • 1-1/2 cups grated Parmesan cheese
  • 1/4 cup capers, drained
  • 1/4 cup sliced ripe olives, drained
  • Optional: Minced parsley, red pepper flakes, additional Parmesan and lemon wedges

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