Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Sue Woodward |
| ¼ cup | Olive il |
| 1 large | White onion; sliced |
| 3 cloves | Garlic; crushed |
| 4 \N | Chicken breast halves; each cut into halves (2\" thick) |
| 1 \N | Red bell pepper; sliced lengthwise |
| 1 \N | Green bell pepper; sliced lengthwise |
| 3 cups | Chicken broth or stock |
| 1 can | 8-oz. tomato sauce |
| 1 tablespoon | Fresh lemon juice |
| 2 tablespoons | Brown sugar |
| 2 teaspoons | Salt |
| ¼ teaspoon | Black pepper |
| 2 teaspoons | Dried basil |
| 1½ teaspoon | Dried oregano |
| ½ teaspoon | Ground fennel |
| 1 \N | Bay leaf |
| 16 ounces | Bag dried noodles |
| ½ cup | Fontinella cheese, 2-oz.; grated |
| ½ cup | Parmesan cheese, 2-oz.; grated |
PRESSURE COOKER COOKBOOK
In pressure cooker, heat oil. Add onion and saute in hot oil 3 mins. Add garlic, chicken pieces, and peppers. Saute over med-high heat 3 mins., stirring occasionally. Stir in broth, tomato sauce, lemon juice, brown sugar, salt, black pepper, and herbs. Add noodles, and stir again. Secure lid. Over high heat, develop steam to high pressure. Insert a heat diffuser between pan and heat. Reduce heat to maintain pressure and cook 10 mins. Release pressure accdg. to manufacturers' directions. Remove lid.
Combine cheeses. Discard bay leaf. Stir chicken and noodle mixture and transfer to a serving bowl. Sprinkle with cheese.
Author - Toula Patsalis
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 17, 1998