Creamy Lemon Garlic Chicken Pasta | Recipes

• 1 InstaBomb Lemon Garlic Bomb
• 2-3 pounds of boneless, skinless Chicken Thighs or Chicken Breast
• 11/4 cup of water
• Salt and Pepper to taste
• Juice of 1 fresh lemon (squeezed)
• 5 tablespoons of sour cream
• 3 yellow onions (sliced
• 1 container (8 ounces) of fresh sliced mushrooms of choice
• Grated parmesan cheese (garnish)
• Fresh parsley (garnish)
• Optional: 1/2 cup of frozen peas

INSTANT POT:

Season the 2-3 lbs of boneless, skinless Chicken Thighs or Chicken Breasts with salt and pepper on each side. Press the Sauté function (Normal setting) on the Instant Pot and add butter to the pot and cook on each side for 2-3 minutes, or until golden brown. After searing the chicken, add 3 sliced yellow onions and 1 pack of fresh sliced mushrooms. Then add 1 1/4 cup of water and one InstaBomb (make sure bomb is touching the water). Set on Pressure Cook for 30 minutes/ When cooking is complete, stir in 1 fresh squeezed lemon and 5 tablespoons of sour cream. If you want a pop of green, feel free to add 1/2 cup of frozen peas after you have incorporated your sour cream. Serve over 1 pound of pasta of choice. We prefer angel hair. Garnish with fresh parsley. Optional: Finish with grated parmesan cheese.

SLOW COOKER

Add 2-3 lbs of boneless, skinless Chicken Thighs or Chicken Breasts, 3 sliced yellow onions, 1 pack of fresh sliced mushrooms, pour in 1 1/4 cups of water, place 1 InstaBomb (make sure bomb is touching the water), set on LOW for 6 hours or set on HIGH for 4 hours. Stir after first hour. When cooking is complete, stir in 1 fresh squeezed lemon and 5 tablespoons of sour cream. If you want a pop of green, feel free to add 1/2 cup of frozen peas after you have incorporated your sour cream. Serve over 1 pound of pasta of choice. We prefer angel hair. Garnish with fresh parsley. Optional: Finish with grated parmesan cheese.

STOVE TOP

Season the 2-3 Ibs of boneless, skinless Chicken Thighs or Chicken Breasts with salt and pepper on each side in butter for 2-3 minutes, or until golden brown. After searing the chicken, add 3 sliced yellow onions and 1 pack of fresh sliced mushrooms. Add 2 cups of water and 1 InstaBomb (make sure bomb is touching the water). Once the water starts to boil, reduce flame to medium low and keep covered, cook 1 hour. At 30 minutes stir until the bomb is dissolved, try to keep lid closed until the cooking process is complete. When cooking is complete, stir in 1 fresh squeezed lemon and 5 tablespoons of sour cream. If you want a pop of green, feel free to add 1/2 cup of frozen peas after you have incorporated your sour cream. Serve over 1 pound of pasta of choice. We prefer angel hair. Garnish with fresh parsley. Optional: Finish with grated parmesan cheese.