Chicken Parmesan Pasta

Modified from Pampered Chef

1 tbsp olive oil

1 lb chicken, cut up

2 tbsp garlic herb reasoning

1 jar (24 oz) spaghetti sauce

2 cups uncooked penne pasta

1 cup water

1 tbsp butter

1/4 cup seasoned panko bread crumbs

1/2 cup Parmesan cheese, grated

3/4 cup mozzarella cheese, grated

Set the Quick Cooker to sear and press start. [If the chicken is frozen, cook it first.] Heat 1 tbsp of the oil in the inner pot for 3 minutes. In a small bowl, toss the chicken with the rub to coat. Add half of the chicken and cook uncovered for 5-7 minutes, stirring once, or until the exterior is browned (chicken will not be cooked through). Remove the chicken from the inner pot. Repeat with the remaining oil and chicken. Press cancel.

Return the chicken to the Quick Cooker. Add the sauce, pasta, and water. Lock the lid and select the custom setting. Adjust the time to 5 minutes and press start. When the timer is up, press cancel. Press the steam-release button to manually release the pressure. Meanwhile, place the butter in a microwave safe bowl and microwave on high for 30-45 seconds or until its melted. Stir in panko and microwave, uncovered, on high for 30-45 seconds or until the crumbs are lightly toasted, stir.

Stir the Parmesan cheese into pasta. Top with mozzarella cheese and cover. Let it stand for 3-4 minutes. Top with toasted panko to serve.

Makes 8 servings.