Homemade crispy tortilla bowls are simple to make! You can stuff them with a taco salad or all of your favorite burrito fillings. The tortilla shells that are baked are crisp and less oily than those that are deep-fried. When attempting to get the bottom crispy inside, just be careful not to burn them.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 2 tablespoons salted butter
- 1 ½ pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound dry penne pasta
- 4 cups chicken stock
- 2 medium lemons, juiced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ½ cup heavy whipping cream
- ¼ cup grated Romano cheese
- ¼ cup grated Parmesan cheese
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot), add butter, and select Saute function. When butter melts, add chicken and onion and saute until chicken is browned, about 5 minutes. Add garlic and saute for 1 minute more. Push Cancel to end Saute function.
- Add dry pasta, chicken stock, lemon juice, salt, pepper, and garlic powder; stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 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 remove the lid.
- Stir in heavy cream, Romano and Parmesan cheeses. Let the pasta sit in the pot until the sauce is thickened, about 3 minutes.
- You can use margarine in place of butter.
Nutrition Facts
| Calories | 421 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 7 g |
| Sodium | 1028 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I’d give this 4.5 stars if I could. My family enjoyed it, but I did see what the one review said about the sauce being thin. In anticipation of that, I doubled the cheese. Our family also loves lemon, so I used 2 large lemons and added the zest. I added some thyme to add a bit more flavor. I also added a generous handful of fresh spinach after the cream and cheese were stirred in. I topped with cheese when served.
This was horrible! It was blah lemon chicken soup! Ratios all wrong. Truly disgusting
This turned out great! I followed the recipe as written.
My family really enjoyed this dish. Nice flavor and I loved that it could all be made in my Instant Pot. I just added a little extra lemon juice and lemon zest as there’s no point in wasting the zest when you’re already using fresh Lemons. And we really love lemon. This dish will go into regular rotation! Thanks for posting this recipe!