Creamy Italian Chicken Pasta
4 cups chicken broth
16 oz penne pasta
1 cup water
2 cans cream of chicken soup
One envelope Italian Dressing
One block cream cheese cut up
2 cups frozen peas and carrots
One pound cooked chicken breast cut up or shredded
Add broth , water and pasta to liner . Top with soup. Add Italian dressing . Don’t stir. Pressure cook high 3 mins with 6 min natural release . Stir in the veggies. Top with the cream cheese and chicken . Let sit on warm for 5 or more minutes. Stir and serve.
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