A pressure cooker and a high-quality bottled pasta sauce get this chicken dish on the table in record time.
5 tbsp. olive oil
1 whole chicken (3 to 4 lb.), skinned and cut up
1 jar (26 oz.) chunky-style pastapst sauce
Freshly cooked pasta
1. In a 6-quart pressure cooker, heat olive oil. In batches, brown chicken parts on all sides.
2. Return all chicken to cooker and add pasta sauce. Do not stir. Lock lid and place over high heat. When regulator rotates, lower heat to medium-high and set timer for 9 minutes.
3. Release pressure by placing cooker in sink under cold running water. Add salt to taste and serve with freshly cooked pasta.