Ingredients
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2 lb Egg Noodles
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2 tbsp freshly chopped Rosemary
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¼ freshly chopped Basil
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2 cups White Wine
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2 cups Chicken broth
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2 tbsp freshly squeezed Lemon Juice
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5 tbsp cold Butter
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2 Chicken
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½ cup Capers
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Salt
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ground Black Pepper
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Red Bell Peppers
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Lemon
Directions
Steps
|
1
Done
|
Place egg noodles, rosemary, basil, white wine, chicken stock, and lemon juice into the Instant Pot. |
|
2
Done
|
Secure lid and pressure cook on high for 2 minutes. Allow steam to release naturally. |
|
3
Done
|
When steam has released, remove lid and gently stir in butter 1 tablespoon at a time. |
|
4
Done
|
Place chicken breasts on top of egg noodles and sprinkle with capers, and salt and pepper to taste. Secure lid and steam cook for 8 minutes allowing steam to release naturally. |
|
5
Done
|
Remove chicken breast and set aside. |
|
6
Done
|
Divide egg noodles and sauce between four pasta plates. |
|
7
Done
|
Cut chicken breasts into 4 portions. Serve on top with a sprinkle of freshly chopped red bell pepper and a lemon slice, if desired. |
