Ingredients:

• 2 lbs. chicken breast
• 1 15 oz. can tomato sauce
• 1 15 oz. can fire roasted tomatoes
• 2 tbsp. minced garlic
• 1 tbsp. dry basil
• 1/2 tbsp dry oregeno
• Fresh mozzerella
• 1 lb. pasta
• parsley flakes

Directions:

Cook chicken in insta-pot for 10 minutes on high pressure, with about 1/4 cup of water to help with steaming.

Release pressure, remove and shred chicken. Dump out any remaining water. Return shredded chicken to insta-pot.

Cook pasta per package directions.

Add tomato sauce, fire roasted tomatoes, garlic, basil, and oregano. Stir, and cook on high pressure for an additional 5 minutes. Allow slow release for 10 minutes before releasing any remaining pressure.

Serve over pasta, top with mozzerella and garnish with parsley.