Ingredients
Scale
- 1 large onion, chopped
- 1 package shiitake mushrooms, chopped
- 4 cloves garlic, minced
- 1 Tbsp butter
- 1 Tbsp basil
- 1 Tbsp oregano
- 1/2 tsp black pepper
- 2–3 pounds chicken breasts, cut into bite-sized pieces
- 1 cup white wine (chardonnay works well)
- 6–8 ounces mascarpone or cream cheese at room temperature
- 1/2 cup freshly grated parmesan cheese
- 1 package gluten free pasta
Instructions
- Generously season chicken pieces with kosher salt and pepper, and allow to stand while chopping onions and mushrooms
- In the pot of a pressure cooker, sauté onions, garlic, and mushrooms in butter for about 5 minutes
- Add the basil, oregano, and black pepper, and allow to cook for 1-2 minutes
- Turn off heat, add chicken and stir so that the seasonings are coating every piece of meat
- Pour in the white wine and quickly cover pressure cooker. Cook on high for 8 minutes, and allow pressure to release naturally. (Takes about 5 minutes to come to pressure, cooks for 8, and releases another 10 minutes, or so.)
- Meanwhile, cook pasta according to directions on package. Right before draining, reserve 1/4 cup of the starchy cooking water.
- Stir in the mascarpone or cream cheese, cover, and let stand while it melts. (If you forget to bring the cheese to room temperature, you might need to heat for 2-3 minutes on brown setting.)
- Stir in reserved starchy water and serve chicken over pasta with a generous amount of parmesan cheese.
