This salad of marinated grilled chicken and pineapple on a bed of baby spinach brings together sweet and savory in a delicious way. Nobody ever asks for the recipe and we never have leftovers! The meal is made; use fresh pineapple and rosemary.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 5 bone-in chicken thighs, skinned
- salt and ground black pepper to taste
- 1 tablespoon all-purpose flour, or as needed
- 1 tablespoon olive oil
- 1 ½ cups chicken broth
- 1 (8 ounce) package cream cheese
- 1 (12 ounce) package penne pasta
- 2 cups cut asparagus, 1-inch lengths
- 2 cups cut green beans, 1-inch pieces
- 4 ounces basil pesto (such as Classico® Traditional)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Instructions
- Rub chicken thighs with salt and pepper and dust lightly with flour, shaking off excess.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and chicken. Cook until chicken is very lightly browned, about 3 minutes. Add chicken broth. Close and lock the lid. Select Poultry setting and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and carefully remove the lid.
- Add cream cheese, penne pasta, asparagus, green beans, pesto, onion powder, and garlic powder. Stir together until well mixed. Close lid and select Rice setting; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Cook according to manufacturer’s instructions.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- If you like, you can remove the bones from the thighs after cooking before serving.
- You can use any type of pasta you like.
Nutrition Facts
| Calories | 731 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 6 g |
| Protein | 39 g |
| Saturated Fat | 16 g |
| Sodium | 762 mg |
| Sugars | 4 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
the chicken was very tender. I cooked the pasta while the chicken cooked since we were in a hurry and served it as a side dish. Very good!
I used boneless chicken thighs and the family loved it, but I did have a problem with the rice mode option on my Instant Pot. It did not allow me to adjust the timer to be less than a default of 14 minutes. As a result, the chicken got a little burned on the bottom of the pot. Lost about 1/2 a thigh worth of meat from it being stuck and was a pain to cleanout. I made it a 2nd time using my dutch oven and the results were as tasty, but the pasta needed an extra cup of broth.
I used 4 bone-in chicken thighs since that is what I had on hand. This worked just fine. I did have trouble with my pasta at 3 minutes on the rice setting. I let it come back up to pressure and left it for another 3 minutes. I am sure each Instant Pot is different. The flavors were great! I served with some fresh tomatoes on the side and some added them in. It is a very filling meal with a wonderful pesto flavor!