Low Sodium Chicken Pasta with Italian Dressing-Instant Pot
An easy Instant Pot Low Sodium Chicken Pasta with Italian dressing recipe that is ready in just under an hour! Makes a filling 2 cup meal at just 108mg sodium.
1cupSwiss Gruyere cheeseoptional - adds 36mg per serving
1Tbspcornstarch + 2 Tbsp water if Required
For the Italian dressing
1/2cupextra-virgin olive oil
1/4cupwhite wine vinegar
2Tbspwater
2tsphoney
2tsplemon juice
1TbspParmesan
1tspgarlic powder
3/4tspdried parsley
1/2tspdried basil
1/8tspdried oregano
1/8tspred pepper flakes
ground black pepper to taste
Instructions
For the Italian Dressing
Combine all ingredients in container with tight lid and shake vigorously, till it turns milky white color. This Italian dressing is also spectacular on salads
For the main recipe
Spread fire-roasted tomatoes on a cookie sheet and place in the oven at 200°F. Let dry while cooking the remaining recipe.
Cut chicken into 3/4 inch bite size chunks. Give them a quick sear to brown if desired but not required.
Add chicken to bottom of Instant Pot spread in an even layer. Mix spices and broth then pour over chicken. Then evenly layer the pasta, low sodium dressing (from above) and add chunked Mascarpone cheese. Don’t stir.
Cover and secure Instant Pot lid set valve to sealing. Set the manual-pressure cook button to 3 minutes. When time is up let the pot natural pressure release for 5 minutes then cover valve with hand towel and turn the valve to venting. Remove the lid.
Stir in the tomatoes and optional basil and Swiss Gruyere cheese.
If sauce has too much liquid then make a cornstarch slurry. In a small bowl stir together 1 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Pour the mixture into the Pot and stir to mix. The cornstarch mixture will thicken up contents of pot quickly. Turn off Instant Pot