Pressure-Cooker Lemon Chicken Pasta Recipe: How to Make It

Name: Pressure-Cooker Lemon Chicken Pasta Recipe: How to Make It
Ingredients: 2 tablespoons avocado oil; 2-1/2 pounds boneless skinless chicken breasts, cubed; 1 large onion, diced; 5 garlic cloves, minced; 4 cups chicken broth, divided; 7 ounces fresh shiitake mushrooms, sliced; 1 can (14 ounces) water-packed artichoke hearts, drained; 1/4 cup white wine; 2 medium lemons, juiced and zested; 1 teaspoon dried oregano; 1 teaspoon paprika; 3/4 teaspoon pepper; 1/4 teaspoon salt; 1 pound uncooked rigatoni pasta; 1-1/2 cups grated Parmesan cheese; 1/4 cup capers, drained; 1/4 cup sliced ripe olives, drained; Optional: Minced parsley, red pepper flakes, additional Parmesan and lemon wedges

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I was recently prepping for a big race in the mountains of Lake Tahoe area. Normally, to perform at your best, you'd want to eat a lot of carbs and some protein the day before a race. It inspired me...

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Ingredients

2 tablespoons avocado oil
2-1/2 pounds boneless skinless chicken breasts, cubed
1 large onion, diced
5 garlic cloves, minced
4 cups chicken broth, divided
7 ounces fresh shiitake mushrooms, sliced
1 can (14 ounces) water-packed artichoke hearts, drained
1/4 cup white wine
2 medium lemons, juiced and zested
1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon pepper
1/4 teaspoon salt
1 pound uncooked rigatoni pasta
1-1/2 cups grated Parmesan cheese
1/4 cup capers, drained
1/4 cup sliced ripe olives, drained
Optional: Minced parsley, red pepper flakes, additional Parmesan and lemon wedges