Pizza Vegetable Pasta
  • Alaina Hinkle

Pizza Vegetable Pasta

Updated: Feb 1

This was one of those recipes that came down from above.... like TA DAAAA. I had totally dropped the ball on dinner one night & forgot to take the meat out of the freezer for some chicken sandwiches we were going to have. So I was stuck with a toddler crabby as all get out for dinner & no dinner plans anymore! Then it dawned on me, get out my insta pot & throw a pasta dish together. This ended up using what I had in the pantry, veggies from the fridge & it just ended up PERFECT. It was so easy & all in one pot... which thank you!! Clean up time now in 2 seconds! Fall foods coming your way :)



Ingredients:

1 1/2 pounds of ground chicken thigh

1 32 fl oz container of chicken stock

1 25oz jar of Creamy Vodka sauce

4 cups of uncooked Banza pasta ( or your pasta of choice.. this one is GF & works amazing in this) -- so yummmm linked it here

10 oz baby Bella mushrooms sliced

9 small bell peppers (mixture of yellow, red, orange) chopped into bite sized pieces

3 raw hatch chiles chopped into small pieces ( or 1 can on 4 oz hatch green chilies)

4 cloves minced garlic

4 oz Organic Valley cream cheese

2 tsp Frontier Co-op Pizza seasoning (or your choice of pizza seasoning) -- Click to find it here, it is hard to find in stores besides Whole Foods-- but this is what it looks like!

1 tsp garlic powder

1 1/2 tsp pink Himalayan salt

1 tsp onion powder

1 tsp dried basil

2 tbsp olive oil

^^^ any of the seasonings above, adjust to taste!


Options: fresh basil to chop to go on top or crumble breadcrumbs



Directions:


1. If your chicken thigh is thawed, you do not need to do this step & can step to the step below. Place your steam rack (comes with insta pot) or I use the deviled egg accessory (does not come with) in the insta pot. Place the frozen meat on top & pour 1 cup of chicken stock over the meat. Close lid & seal. Make sure the valve is not on vent, but sealed. Then click high pressure for 20 minutes. Once the 20 minutes is up, quick release. Wait till the valve drops & then take the meat out of the insta pot & place on a plate to the side. Then pour the excess liquid out of the insta pot.


2. In the empty insta pot, add the 2 tbsp of olive oil & 1/2 of the 4 cloves garlic minced. Then hit the sauté button. Let it heat for 1 minute, then add in the meat, breaking apart until it is throughly cooked-- no pink. Add in 1 tsp of the pizza seasoning, 1/2 of the garlic powder, salt, onion powder, & basil. Once the meat is cooked turn off sauté & let it rest.


3. Next pour 4 cups the dry of pasta over the meat, then the sliced mushrooms, diced peppers & hatch chiles. Then pour in 3 cups of chicken stock over it all. Next take a large spoon & mix the mixture so the noodles, meat & veggies are mixed in the chicken stock. Then pour the jar of creamy vodka sauce all over the top, mix slightly with the spoon. Scrap the bottom of the insta pot to insure nothing is sticking to the bottom from cooking the meat.


4. Then place lid on the insta pot ( the one I have & my favorite) & secure the lid & make sure the valve is not on release, but sealed. Hit high pressure for 10 minutes. Once the 10minutes are up quick release right away. Wait until the valve drops. Remove the lid stir the pasta with your large spoon. Then add in the other half of the seasonings & minced garlic. Break apart the 4 oz cream cheese on top & then mix until all of the rest of the seasonings, garlic & cream cheese is combined. Add any more seasonings to taste.


Then plate with crumbled bread crumbs on top & fresh basil & ENJOY!!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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