Page 55 - Food Network (January 2020)

VEGETARIAN
DINNER

INSTANT POT CHICKEN PAPPARDELLE WITH MUSHROOM RAGÙ
WITH RICE AND PEAS ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4
Kosher salt
⅓ cup walnuts
1 small onion, cut into large chunks
1 pound cremini mushrooms
1 small red bell pepper, cut into large chunks
2 tablespoons extra-virgin olive oil
3 cloves garlic, roughly chopped
1 onion, chopped
¼ cup chopped fresh cilantro stems,
Freshly ground pepper
plus 2 tablespoons chopped leaves
2 cloves garlic, roughly chopped
1½ tablespoons extra-virgin olive oil
1 tablespoon tomato paste
Kosher salt
1 28-ounce can whole peeled tomatoes, crushed by hand
1½ pounds skinless, boneless chicken thighs,
1 small sprig rosemary
cut into 2-inch chunks
1 8.8-ounce package pappardelle
1 cup long-grain white rice
¼ cup chopped fresh parsley
⅔ cup low-sodium chicken broth
16 pimiento-stuffed olives, halved
1. Bring a large pot of salted water to a boil. Meanwhile, pulse
1 packet (1½ teaspoons) Sazón seasoning mix with saffron
the walnuts in a food processor until finely chopped; remove to a
Freshly ground pepper
small bowl. Add half the mushrooms to the food processor; pulse
¾ cup frozen peas
until finely chopped. Slice the remaining mushrooms.
2. Heat the olive oil in a large dutch oven over medium-high heat.
1. Set an Instant Pot to sauté on high. Meanwhile, pulse the
Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add
onion, bell pepper, garlic and cilantro stems in a food processor
the onion and chopped mushrooms and cook, stirring, until the
until chopped into small pieces. When the pot is hot, add the
mushrooms are dry, 5 minutes. Season with salt and pepper
olive oil, then add the chopped vegetables and season with salt.
and cook until the mushrooms are browned, 2 to 3 minutes.
Cook, stirring occasionally, until the liquid is evaporated and the
Add the sliced mushrooms and garlic and cook until softened,
vegetables are soft, 6 to 8 minutes.
3 to 5 minutes. Add the tomato paste and cook, stirring, until
2. Stir in the chicken, rice, chicken broth, olives, Sazón seasoning,
coated, about 1 minute. Add the crushed tomatoes, then rinse
¾ teaspoon salt and a few grinds of pepper. Turn off the pot.
the empty can with ½ cup water and pour it into the pot. Add the
Put on and lock the lid, making sure the steam valve is in the
rosemary and bring to a simmer. Cook, stirring, until the sauce
sealing position. Set the pot to pressure-cook on high for 5 minutes.
thickens slightly, about 10 minutes.
3. Meanwhile, put the peas in a small microwave-safe bowl.
3. When the sauce is almost ready, add the pasta to the boiling
Microwave until heated through, about 1 minute.
water and cook as the label directs for al dente, about 5 minutes.
4. When the time is up on the Instant Pot, let the pressure
Using tongs, transfer the pasta to the sauce. Cook, tossing,
release naturally for 10 minutes, then carefully turn the steam
until well coated. Stir in half the parsley and season with salt
valve to the venting position to release the remaining pressure.
and pepper; remove the rosemary sprig. Divide the pasta among
Turn off the pot and remove the lid. Fluff the rice and gently
bowls and top with the remaining parsley.
stir in the peas. Divide among bowls. Top with the cilantro leaves.
Per serving: Calories 450; Fat 14 g (Saturated 2 g); Cholesterol 33 mg;
Per serving: Calories 490; Fat 14 g (Saturated 3 g); Cholesterol 160 mg;
Sodium 927 mg; Carbohydrate 64 g; Fiber 6 g; Sugars 10 g; Protein 15 g
Sodium 1,051 mg; Carbohydrate 50 g; Fiber 3 g; Sugars 3 g; Protein 40 g

JANUARY/FEBRUARY 2020 ● FOOD NETWORK MAGAZINE 55