Quick Crack Chicken and Pasta

  • 4 slices thick cut bacon, diced
  • 1 pound boneless skinless chicken breasts
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and fresh ground pepper, to taste
  • 8 ounces cream cheese, room temperature
  • 2 teaspoons Fox Point seasoning
  • 1 cup chicken broth
  • 8 oz. green beans, cut into bite-sized pieces
  • Hot cooked pasta, for serving

Press the "Sauté" button on the Instant Pot. Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.

Season the chicken with paprika, garlic powder, salt, and pepper. Add the chicken breasts to the Instant Pot and brown in the bacon fat on both sides; about 2 minutes per side.

In the meantime, place the cream cheese in a mixing bowl and the Fox Point seasoning; mix to combine.

On the Instant Pot, press "Cancel" to stop sautéing.

Add the cream cheese mixture to the Instant Pot; pour in the chicken broth and add the green beans. Turn the pot on Manual High Pressure for 10 minutes; then do a quick release.

Remove the lid and transfer the chicken to a cutting board. Cut the chicken into bite-sized pieces and return it to the Instant Pot; place the lid back on the Instant Pot (powered off) and let it stand for 5 minutes to thicken the sauce. Return the cooked bacon to the pot and stir to combine.

Serve over hot cooked pasta.

  • Yields: 4-6 servings
  • Preparation Time: 20 minutes

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