Type what you have

Ingredients

• ✓ porcini bouillon
• half and half
• potato starch
• water
• spaghetti
• spinach
• sun-dried tomato
• water
• marsala wine
• onion
• mushroom
• butter
• olive oil
• chicken breast
• pepper
• salt
• oregano
• all-purpose flour

Instructions

1. 1 Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and allow to get hot. Add chicken and fry until nicely browned, about 4 minutes per side. Remove to a plate. Add butter and allow to melt. Stir in mushroom caps and onions; cook for 2 minutes. Mix in wine, water, sun-dried tomatoes, and bouillon cube. Bring to a simmer and turn off Saute mode.
3. 3 Place chicken pieces on top of the sauce in the pot. Layer spinach on top of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Open lid and remove chicken to a plate. Make a slurry by mixing water with potato starch. Mix slurry into the Marsala sauce. Set mode to Saute, and bring sauce to a simmer. Whisk until sauce is thickened then turn Saute mode off. Stir in half-and-half until sauce is golden and creamy.
7. 7 Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.

By Diana71