Poulet crémeux à l’ail et au parmesan

Ingrédients

• 1 tsp olive oil
• 1 Tbsp minced garlic
• 1 cup water
• 1 Tbsp Better than Bouillon chicken base
• 20 oz boneless skinless chicken thighs (frozen or fresh)
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1/8 tsp smoked paprika
• 1 tsp garlic powder
• Kosher salt
• 1/2 tsp crushed rosemary
• 1/2 tsp ground thyme
• 1/2 tsp rubbed sage
• 3 Tbsp cornstarch
• 1/2 cup heavy cream
• 1 cup shredded parmesan cheese
• 1 cup bacon crumbles
• 2 cups chopped spinach
• 8 oz angel hair pasta (optional)

Préparation

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Turn Instant Pot to saute setting. When display says HOT add in the oil and the garlic. Saute for 30 seconds.

3. 3

   Pour in the water. Add in the bouillon and chicken. Sprinkle the chicken with pepper, onion powder, paprika, garlic powder, a pinch of salt, rosemary, thyme and sage.

4. 4

   Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Break up the chicken.

5. 5

   If using angel hair pasta, cook it according to package directions on the stove and drain.

6. 6

   Stir cornstarch together with ¼ cup water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the sauce.

7. 7

   Stir a cup of the sauce in with the cream to temper it. Stir it into the pot.

8. 8

   Stir in the parmesan, bacon and spinach.

9. 9

   Stir the cooked angel hair pasta into sauce.

10. 10

    Add salt to taste. Serve and enjoy!

11. 11

    --- Slow Cooker Instructions: ---

12. 12

    Add garlic, water, bouillon, chicken, pepper, onion powder, paprika, garlic powder, pinch of salt, rosemary, thyme and sage into slow cooker.

13. 13

    Cover and cook on low for 4 hours. Break up the chicken.

14. 14

    If using angel hair pasta, cook it according to package directions on the stove and drain.

15. 15

    Stir cornstarch together with ¼ cup water until smooth. Stir the slurry into the slow cooker to thicken the sauce. Cook on high without the lid for 10 minutes.

16. 16

    Stir a cup of the sauce in with the cream to temper it. Stir it into the pot.

17. 17

    Stir in the parmesan, bacon and spinach.

18. 18

    Stir the cooked angel hair pasta into sauce.

19. 19

    Add salt to taste. Serve and enjoy!