This lemon cake, which is made from a cake mix, has a blueberry filling and delicious frosting. Sometimes I add lemon rind for more lemon flavor.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup all-purpose flour
- 2 teaspoons cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon granulated garlic
- 4 (4 ounce) boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 red bell pepper, cut into matchsticks
- 1 clove garlic, minced
- ½ (16 ounce) package penne pasta
- 2 cups heavy cream
- ¼ cup chicken broth
- ½ cup white wine
- ½ pound fresh spinach, stemmed
- 1 cup grated Parmesan cheese
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Combine flour, cantanzaro herbs, salt, pepper, and garlic in a shallow bowl. Dredge chicken through the mixture, shaking off excess flour.
- Add olive oil and butter to the pot; allow butter to melt. Add chicken and cook, in batches if necessary, until golden brown, about 3 minutes per side. Remove chicken to a plate. Cook bell pepper with garlic until softened, about 2 minutes, and transfer to a small silicone bowl.
- Add pasta to the bottom of the Instant Pot® and pour heavy cream on top. Add chicken broth and lightly stir to ensure all the pasta is coated with liquid.
- Add the elevated steamer rack. Place chicken on top of rack. Add silicone bowl of peppers to the side of the chicken. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Remove chicken, peppers, and the elevated rack.
- Select Saute function. Pour white wine into the cream sauce and add spinach. Cook and stir until spinach is wilted, 2 to 4 minutes. Stir in Parmesan cheese until melted. Sauce will thicken slightly as it cools. Serve pasta, sauce, and chicken together immediately.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
| Calories | 716 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 174 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 25 g |
| Sodium | 769 mg |
| Sugars | 3 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |