Chicken with Two Peppers and Noodles
| Yield: | 6 Servings |
| Categories: | Main Dishes, Pressure Cooker |
| -Sue Woodward | ||
| PRESSURE COOKER COOKBOOK | ||
| 1/4 | c | Olive il |
| 1 | lg | White onion; sliced |
| 3 | cl | Garlic; crushed |
| 4 | Chicken breast halves; each cut into halves (2" thick) | |
| 1 | Red bell pepper; sliced lengthwise | |
| 1 | Green bell pepper; sliced lengthwise | |
| 3 | c | Chicken broth or stock |
| 1 | cn | 8-oz. tomato sauce |
| 1 | tb | Fresh lemon juice |
| 2 | tb | Brown sugar |
| 2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 2 | ts | Dried basil |
| 1 1/2 | ts | Dried oregano |
| 1/2 | ts | Ground fennel |
| 1 | Bay leaf | |
| 16 | oz | Bag dried noodles |
| 1/2 | c | Fontinella cheese, 2-oz.; grated |
| 1/2 | c | Parmesan cheese, 2-oz.; grated |
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