2 Chicken Breasts cut into slim strips ¼” by 1” approximately, about 2 Lbs. / 907 grams
1 can of cream of mushroom soup 10.5 oz / 298 grams
3 tbs butter
1 tbs virgin olive oil
2 cups of chicken stock
1 green bell pepper chopped 6 oz / 170 grams
1 medium size sweet onion chopped 7.5 oz / 213 grams
1 jalapeño pepper chopped 1.2 oz / 34 grams
1 can Ro*TEL Diced tomatoes Regular or Hot 10 oz / 283 grams, I used Hot
½ tsp granulated garlic
¼ tsp fresh ground pepper
2 cups of shredded cheddar cheese
8 oz / 226 grams Velveeta cheese
1 tsp of Worcestershire Sauce
1 package of spaghetti pasta 16 oz / 455 grams
Turn on the electric pressure cooker and set it to sauté mode, if not you can do this on a pan on the stove. Add the butter and the olive oil and when it gets hot add the chicken and sauté for about 10 minutes.
If you cooked in on the stove put it back in the pressure cooker including the liquid on the pan. Now, cut the spaghetti pasta into about ¼ of the size of the original sticks (I know Italians will kill me for this but it is the only way to cook it in the IP) and add it to the pot on top of the chicken then add the rest of the ingredients on top of the pasta except for the cheese and close the lid. Cook in steam mode for 6 minutes and then do a quick release.
Add the cheese and stir until everything is well mixed.
Enjoy with garlic bread toasts and a glass of your favorite wine!