Chicken With Two Peppers And Noodles

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	White onion - sliced (large)
3		Garlic cloves - crushed
4		Chicken breast halves, 2" thick - halved again
1		Red green bell pepper - sliced lengthwise
1		Green bell pepper - sliced lengthwise
3 cups	711ml	Chicken broth or stock
1		Tomato sauce - (8 oz)
1 tablespoon	15ml	Fresh lemon juice
2 tablespoons	30ml	Brown sugar
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 teaspoons	10ml	Dried basil
1 1/2 teaspoons	7.5ml	Dried oregano
1/2 teaspoon	2.5ml	Ground fennel
1		Bay leaf
1		Bag dried egg noodles - (12 to 16 oz)
1/2 cup	73g / 2.6oz	Grated Fontinella cheese
1/2 cup	73g / 2.6oz	Grated Parmesan cheese

Recipe Instructions

In a 5-quart or larger pressure cooker, heat oil. Add onion and saute in hot oil 3 minutes, stirring. Add garlic, chicken pieces and peppers. Saute over high heat 3 minutes, stirring occasionally.

Stir in the broth, tomato sauce, lemon juice, brown sugar, salt, pepper and herbs. Add noodles and stir again.

Close the lid and bring pressure to the second red ring (15 pounds pressure) over high heat. Insert a heat diffuser between pan and heat source to keep the dish from scorching. Immediately reduce heat to maintain pressure at the second red ring and cook 10 minutes.

Release pressure using Cold Water Release Method. Remove lid.

Discard bay leaf. Stir chicken and noodle mixture and transfer to a serving bowl.

Combine cheeses. Sprinkle with cheese.

This recipe yields 6 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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