Serves 8
Ingredients:
- Onion, 1
- Garlic, 2 cloves
- Chicken Breast, 300 grams
- Olive Oil, 3 tablespoons
- Mushrooms, 75 grams (sliced)
- Dried Oregano, 1 teaspoon
- Parsley, 3 tablespoons
- Chopped Tomatoes, 800 grams
- Tomato Puree, 2 tablespoons
- Vegetable Stock, 300ml
- Salt, 1 teaspoon
- Pepper, ¼ teaspoon
- Penne, 225 grams
- Parmesan Cheese, to taste
Preparations:
- Wash, rinse, peel onions and finely diced.
- Remove skin from garlic and finely diced.
- Cut chicken breast into bite size cubes.
Instructions:
- Using a 3.0L Thermos® Shuttle Chef® inner pot, add olive oil, stir fry chopped onions and chopped garlic, and sliced mushrooms, over medium heat until the onions are soft.
- Reduce to low heat, add dried oregano, 2 tablespoons of parsley and stir fry for 1 minute.
- After 1 minute, add chopped tomatoes, tomatoes puree, vegetable stock, salt and pepper. Bring the contents to a boil and simmer for 5 minutes.
- When boiling, close the inner pot with lid and transfer it to the Shuttle Chef® outer pot. Let it sit aside for 30 minutes.
- Before serving, mix the pasta sauce with cooked penne (pasta), add parmesan cheese to taste and garnish with parsley.
Notes:
- This recipe is based on using a 3.0L Thermos® Shuttle Chef® RPE-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.
Tips:
- Here's how you may cook your al dente pasta (penne):
- In a separate pot, add in water and bring it to a boil over medium heat.
- When boiling, add 2 tablespoons of salt, penne (about 225 grams) and simmer for 10 minutes till al dente.
- Stir pasta constantly to prevent from sticking.
- After 10 minutes, strain pasta. Drizzle with 1 tablespoon of olive oil and mix well.
- Al dente pasta is firm to the bite. You may ensure the pasta is al dente by breaking a sample pasta, when boiling every few minutes. Should you notice a white starchy filling, it means the pasta is not cooked yet.
Photos and recipe courtesy of Thermos Singapore team.