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Chicken and Ziti

Chicken and Ziti

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Serves 4.
By Dennis W. Viau; remembered from an old recipe.

My mother was Italian American. We ate a lot of spaghetti and meatballs. Sometimes Mom would cook chicken pieces in her sauce and serve it with other pasta, such a rigatoni or ziti. This recipe uses an Instant Pot for simplicity, but the food is as delicious as my mother used to make.


2 to 3 tablespoons pure (cooking) olive oil
¼ large onion, diced
1 to 2 cloves fresh garlic, crushed or minced
3 cups (700ml) vegetable or chicken stock
½ 28-ounce (400g) can San Marzano tomatoes
1 teaspoon Italian seasoning or dry oregano flakes or fresh oregano
3 sprigs fresh Italian (flat leaf) parsley, leaves only
1 pound (450g) dry medium-size pasta such as ziti (or penne)
4 chicken drumsticks (or pieces of your choice)
Salt to taste


Start the Instant Pot using the Sauté function set to high. Add the oil and heat. Add the diced onion and sauté until translucent, 3 to 4 minutes.

Add the garlic and cook less than one minute. Do not brown.

Add the stock, tomatoes and seasonings. Stir.

Add the pasta and press down a little into the liquid. Arrange the chicken pieces on top and attach the Instant Pot lid. Set the pressure release valve to Sealing. Select the Pressure Cook function. Set to 6 minutes on High pressure.

At the end of the cooking time carefully turn the pressure release valve to Venting to quick-release the pressure (keeping your hands and face away from the venting steam). Wait for all the pressure to escape. Remove the lid.

Allow to rest a few minutes for the sauce to thicken. Serve garnished with Parmesan or Romano cheese.

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