Ingredients :

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1/4 cup olive oil
1 large white onion, sliced
3 garlic cloves, crushed
4 chicken breast halves cut into halves again, 2 inches thick
1 each, red and green bell pepper, sliced lengthwise
3 cups chicken broth or stock
1 (8 oz.) can tomato sauce
1 Tbs. fresh lemon juice
2 Tbs. brown sugar
2 tsp. salt
1/4 tsp. fresh ground pepper
2 tsp. dried basil
1-1/2 tsp. dried oregano
1/2 tsp. ground fennel
1 bay leaf
1 (12-16 0z) bag dried egg noodles
1/2 cup grated Fontinella cheese
1/2 cup grated Parmesan cheese

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Method :

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1. In a 5 quart or larger pressure cooker, heat oil.
2. Add onion and saute in hot oil 3 minutes, stirring.
3. Add garlic, chicken pieces and peppers. Saute over high heat 3 minutes, stirring occasionally.
4. Stir in the broth, tomato sauce, lemon juice, brown sugar, salt, pepper and herbs.
5. Add noodles and stir again.
6. Close the lid and bring pressure to the second red ring (high pressure) over high heat. Insert a heat diffuser between pan and heat source to keep the dish from scorching.
7. Immediately reduce heat to maintain pressure at the second red ring (high pressure) and cook 10 minutes.
8. Release pressure using Cold Water Release Method. Remove lid.
9. Combine cheeses.
10. Discard bay leaf. Stir chicken and noodle mixture and transfer to a serving bowl.
11. Sprinkle with cheese.

Notes :

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.