Chicken And Tortellini With Parmesan Cream Sauce

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Pressure cooker recipe

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Steps

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In pressure cooker , saute bacon for 2 minutes.

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Add butter , onions and parsley.

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Saute 2 minutes , stirring.

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Stir in chicken , carrot , tortellini , mushrooms and tarragon.

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Add broth and mix well.

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Secure lid.

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Over high heat , develop steam to high pressure.

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Reduce heat and maintain pressure and cook for 6 minutes.

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Release pressure and remove lid.

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Stir in asparagus.

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Over high heat , develop steam to med-high pressure and cook for 2 more minutes.

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Release pressure and remove lid.

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Combine milk , butter , 1 / 3 cup cheese in a bowl and blend thoroughly.

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Gradually add to chicken and tortellini mixture , gently stirring over medium heat until sauce thickens and becomes creamy.

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Transfer to a serving platter and sprinkle with additional cheese.

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Ingredients

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bacon, butter, onions, dry parsley flakes, boneless skinless chicken breasts, carrot, cheese-filled tortellini, dried tarragon, chicken broth, asparagus, mushroom pieces, milk, flour, parmesan cheese