Whether you layer this healthy white wine chicken over a bed of fresh spinach, cooked whole grain fettuccine, or both, be sure you serve it with some crusty homemade whole wheat french bread as well!
Check out our other Instant Pot recipes HERE.
Servings : 4
Ingredients
- 2 lbs boneless, skinless chicken breast
- 1 can artichokes 14 oz, drained
- 1 can Diced Tomatoes 14.5 oz, undrained
- 1 Tbsp lemon juice
- 1/2 cup white wine
- 2 Tbsp bottled minced garlic
- 1/4 cup unsalted butter cut into chunks
- 1 Tbsp capers optional
- 1 Tbsp cornstarch
- 4 cups spinach fresh, optional, for serving
- 1 lb 100% whole wheat fettuccine cooked and drained, optional, for serving
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Instructions
Slow Cooker
- Combine all ingredients except cornstarch, spinach, and fettucine in a slow cooker. Cook on low 6 hours or on high 4 hours. Stir in cornstarch. Turn to high. Let cook 10 minutes or until thickened. Serve chicken over fresh spinach or fettucine or both.
Instant Pot
- Combine all ingredients except cornstarch, spinach, and fettucine in the insert of an instant pot. Add 1/2 cup water. Lock lid, set valve to sealing, and program for manual-high, and 25 minutes. Allow for natural pressure release.
- Open lid. Press sauté. Stir in cornstarch. Let cook 10 minutes or until thickened.
To Freeze
- Add all ingredients except cornstarch, spinach, and fettuccine to a gallon sized zip top freezer bag. Freeze until ready to use.
To Cook After Freezing, Slow Cooker
- Add frozen meal to slow cooker. Cook on low 8 hours or on high 6 hours. Stir in cornstarch, and turn to high. Let cook 10 minutes or until thickened. Serve over spinach or fettuccine or both.
To Cook After Freezing, Instant Pot
- Add frozen meal to instant pot. Add 1/2 cup water. Lock lid, set valve to sealing, and program for manual-high, and 25 minutes. Allow for natural pressure release.
- Open lid. Press sauté. Stir in cornstarch. Let cook 10 minutes or until thickened.
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