Prepare chicken breasts by pounding them to a thickness of about ½ inch. Season both sides with salt, pepper, onion powder, garlic powder and garlic and wine seasoning.
Set pressure cooker to brown/saute on normal setting (can also brown on the stove if you dont want to wash instapot twice). Add olive oil and nonstick spray to pot. Add chicken and cook until it starts to brown lightly on both sides to add color. Do not cook all the way through or over cook.
Once browned, remove to a plate and set aside.
To the same cooker (may have to wash if chicken burns the pot), add onion, tomato and garlic. Sauté until slightly soft. About 5 minutes.
Dice chicken into cubes and add to the pot. Add uncooked pasta, chicken stock, half and half, both cheeses, basil, oregano, and parsley seasonings, and red pepper flakes. Stir well.
Place the lid on, lock and secure, and assure the pressure cooker steam latch is on lock. Set pressure cooker to cook on soup/stew setting for 5-6 minutes. Do not let stand after cooking. If pasta is not cooked for some reason, cook again following same steps for a few mins. Pasta will be a little gummy at first but this will go away once chilled and served next day.
Once down, slowly release pressure and remove lid. Add fresh spinach and stir until spinach wilts.
Enjoy!
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