One thing I like about the Instant Pot is making pasta. It make it so nice and not over cooking the pasta.
the other day I decided to make a bacon chicken dish. Using Elbow Macaroni . I wanted the flavor to be more chicken flavor. Decided to try using Bone Broth to making the pasta. Turn out GREAT!!
This is a recipe which is lower in Fast carb but has good protein and low impact carbs. Good for those watching their carb intakes and sugar spikes. It is low impact carb due to the making of the pasta. Cooking it to al dente makes it a low GI carb.
In the Instant Pot put 1 Cup of Chicken Bone Broth and 1 cup of Filtered Water. 8 oz of macaroni. close the top and making sure the steam release is closed. Cook on High Pressure for 5 minutes, Natural release for 4 minutes, then Quick release. Once pressure in down, remove top add 1 Tablespoon of Butter stir.
Add 2 cups cooked diced chicken (* I use a roasted chicken from the store). 1/2 cup crispy cooked bacon.,1/4 cup of sliced cherry tomatoes, and 1/4 cup of **Avocado oil lemon garlic salad dressing. salt and pepper to taste. stir together
Serves about 6 people.
* I use the precooked cut up roasted chicken in the package from Costco.
** Use Avocado oil Lemon Garlic Salad dressing by Chosen food
it is made from avocado oil which is good for NAFLD and Diabetics.
Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"
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