RAGU SHRIMP ALFREDO RECIPE RECIPES

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function. Season the chicken with salt and pepper.
• When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add butter to the Instant Pot. When butter is melted, add garlic and cook for 1 minute or until it just begins to brown.
• Mix in cream, broth, salt and nutmeg and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add (broken in half) noodles, ensuring all noodles are submerged. Nestle chicken breasts in sauce in an even layer, turning once to coat.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Turn the pot off by selecting CANCEL. Carefully remove the chicken to a cutting board and slice into bite-sized pieces.
• Return chicken to the pot, stir in parmesan cheese and serve immediately, garnished with basil.

Steps:

• Preheat oven to 200°. Place bread on an ungreased baking sheet. Bake for 20 minutes. Turn; bake until dried, 15-20 minutes loner. Place bread in a blender or food processor; cover and process until crumbly. Add seasonings. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 batches (about 2 cups total)., To prepare meatballs: In a bowl, combine eggs, milk, 1 cup seasoned bread crumbs, Parmesan cheese, garlic and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; cook until meat is no longer pink. Drain on paper towels.