- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 pounds chicken tenders
- 2 TBS butter
- 2 TBS vegetable oil
- 1/2 cup chicken broth
- 2 TBS cornstarch
- 2 TBS water
- 2 cups heavy cream
- 10 to 12 ounces spaghetti, prepared according to package directions
- 2 TBS finely chopped fresh flat-leaf parsley
PREP: In a bowl combine garlic powder, onion powder, chili powder, paprika, salt, and pepper. Add the chicken; toss with your hands to coat the chicken with spices.
COOK: Select SAUTE on the Instant Pot and adjust to NORMAL. When hot, add the butter and oil. Stir until butter is melted. Briefly saute the chicken, a few pieces at a time, on both sides and remove to a plate.
When all the chicken has been sauteed, press CANCEL, and add the chicken broth and chicken to the pot. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and cook on high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize. Press CANCEL.
In a small bowl dissolve the cornstarch in the 2 TBS water. Push the chicken to one side of the pot and add cornstarch mixture. Stir to combine. Select SAUTE and constantly stir until sauce thickens. Press CANCEL and gradually stir in heavy cream.
SERVE: Serve chicken and sauce over spaghetti. Sprinkle with parsley.