Chicken With Bell Peppers & Noodles for Pressure Cooker

Ingredients

• 1/4 cup olive oil
• 1 large white onion (sliced)
• 3 garlic cloves (crushed)
• 4 skinless chicken breast halves (2-inch thick)
• 1 red bell pepper (sliced lengthwise)
• 1 green bell pepper (sliced lengthwise)
• 3 cups chicken broth
• 8 ounces tomato sauce
• 1 tablespoon fresh lemon juice
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1/4 teaspoon black pepper (freshly ground)
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon ground fennel
• 1 bay leaf
• 16 ounces egg noodles (dry)
• 1/2 cup fontinella cheese, grated (2 ounces)
• 1/2 cup parmesan cheese, grated (2 ounces)

Directions

1. 1

   In a pressure cooker, heat oil. Add onion and saute in hot oil 3 minutes.

2. 2

   Add garlic, chicken pieces, and peppers. Saute over medium-high heat 3 minutes, stirring occasionally.

3. 3

   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 minutes. Release pressure according to manufacturer's directions. Remove lid.

4. 4

   Combine cheeses. Discard bay leaf. Stir chicken and noodle mixture and

5. 5

   transfer to a serving bowl. Sprinkle with cheese.

6. 6

   Makes 6 servings.