Recipe for Chicken with Two Peppers and Noodles 
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Yield:
6
Ingredients:
Amount Ingredient
1/4 cup olive oil
1 lrg white onion sliced
3 x garlic cloves crushed
4 x chicken breast halves, 2" thick halved again
1 x red green bell pepper sliced lengthwise
1 x green bell pepper sliced lengthwise
3 cup chicken broth or stock
1 can tomato sauce - (8 oz)
1 tbl fresh lemon juice
2 tbl brown sugar
2 tsp salt
1/4 tsp freshly-ground black pepper
2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground fennel
1 x bay leaf
1 bag dried egg noodles - (12 to 16 oz)
1/2 cup grated Fontinella cheese
Instructions:
Instructions: In a 5-quart or larger pressure cooker, heat oil. Add onion and saute in hot oil 3 minutes, stirring. Add garlic, chicken pieces and peppers. Saute over high heat 3 minutes, stirring occasionally.

Stir in the broth, tomato sauce, lemon juice, brown sugar, salt, pepper and herbs. Add noodles and stir again.

Close the lid and bring pressure to the second red ring (15 pounds pressure) over high heat. Insert a heat diffuser between pan and heat source to keep the dish from scorching. Immediately reduce heat to maintain pressure at the second red ring and cook 10 minutes.

Release pressure using Cold Water Release Method. Remove lid.

Discard bay leaf. Stir chicken and noodle mixture and transfer to a serving bowl.

Combine cheeses. Sprinkle with cheese.

This recipe yields 6 servings.

Comments: Recipes with tomato or sugar in them can scorch in the pressure cooker if not stirred as they reach the boil before closing the lid.

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