Utensil:
Ingredients
Recipe Description:
Everyone loves a good pasta dish, throw in chicken and cheese on top of that and what do you call that? AMAZING! This recipe is a show stopper that every one will enjoy. Throw all your ingredients into the 5Qt. MP5 and you'll have a delicious meal ready in 20 mins! Serve with a side salad and garlic bread.
- 3 chicken breasts, boneless, skinless, cut into cubes
- 1 lb rigatoni pasta (453g)
- 1⁄2 cup italian dressing, light (not creamy)(113ml)
- 24 oz marinara sauce(654ml)
- 1 cup portabella mushrooms, fresh,(86g)
- 1 medium onion, shredded, use Cone #2
- 4 garlic cloves, minced
- 1 cup chicken or vegetable stock, low sodium(237ml)
- 1⁄2 cup parmesan cheese, shredded, use Cone #2(50g)
- 1⁄2 cup mozzarella cheese, shredded, use Cone #2(50g)
- 4 tbsp basil, chopped(20g)
- 1⁄2 tsp red pepper flakes(1g)
- salt & pepper to taste (optional)
Directions:
- Preheat MP5 for 7-9 minutes until a sprinkle of water skitters and dissipates.
- Add onion, garlic and mushrooms. Cover and sautée for 3 mins.
- Add chicken, italian dressing, rigatoni pasta, marinara sauce, chicken stock, red pepper flakes and basil and combine. Cover and when Vapo-Valve™ begins to click turn heat down to low and cook for for 15 minutes until rigatoni is tender and chicken has cooked through.
- Combine the mozzarella and parmesan cheeses and add half into the pasta and combine. Top with the remaining cheese and basil. Cover and cook for 2-3 minutes until cheese has melted.
- Serve hot with a side salad and garlic bread.
Tips:
omit chicken and chicken stock and add in vegetable stock, zucchini, squash, and egg plant to make a vegetarian dish.
Nutritional Information per Serving
Calories: 312
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 19mg
Sodium: 805mg
Total Carbs: 46g
Dietary Fiber: 3g
Sugar: 6g
Protein: 15g