Ingredients:
12 oz. dry pasta
1 16-22 oz. jar alfredo sauce
3 cups chicken broth
1 Tblsp. dried parsley
Preparation:
1. Pour chicken broth into cooking pot.
2. If using long pasta (full-length fettuccine, angel hair, spaghetti, etc.), break pasta in half.
3. Place pasta in cooking pot.
4. Pour entire jar of sauce over noodles.
5. Sprinkle dried parsley over the top of the sauce, then lightly stir. If using long noodles, make sure they are separated and not in a big clump.
6. Place the pressure lid on the Ninja Foodi, and lock lid in place.
7. Turn pressure valve to SEAL.
8. Turn on the Ninja Foodi, and press the PRESSURE button (leave temperate on HIGH).
9. Set the TIME to 3 minutes. then press START.
10. The Ninja Foodi will take several minutes to pressurize, then will cook for 3 minutes. Let the pressure natural release for 5 minutes once the 3 minutes of cooking is completed.
11. After the 5 minutes of natural release, open the pressure valve to release the remaining pressure.
12. Once the lid unlocks, open and stir the pasta. Allow it to thicken for 5-10 minutes, then serve.
NOTE: Rotisserie or cooked chicken can be stirred in before serving, once all cooking is complete. Chicken can also be cooked ahead of the above process using the SEAR/SAUTE functions of the Ninja Foodi and a little oil to sear bite-sized pieces of fresh chicken. Once chicken pieces are seared, begin with step 1 above. Leave seared (not fully cooked) chicken in the cooking pot, and stir it into the uncooked pasta, broth and sauce. It will continue cooking along with the noodles.
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