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CHICKEN-MUSHROOMS TOMATO PENNE

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:

  1. Wash, rinse, peel onions and finely diced.
  2. Remove skin from garlic and finely diced.
  3. Cut chicken breast into bite size cubes.

 

Instructions:

  1. 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.
  2. Reduce to low heat, add dried oregano, 2 tablespoons of parsley and stir fry for 1 minute.
  3. After 1 minute, add chopped tomatoes, tomatoes puree, vegetable stock, salt and pepper. Bring the contents to a boil and simmer for 5 minutes.
  4. When boiling, close the inner pot with lid and transfer it to the Shuttle Chef® outer pot. Let it sit aside for 30 minutes.
  5. 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.