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PESTO CHICKEN SPAGHETTI

Serves 4

Ingredients:

Sauce:

  • Chicken Breast, 600 grams
  • Salt, 2 teaspoons
  • Pepper, 2 teaspoons
  • Pesto Sauce, 400 grams
  • Butter, 30 grams
  • Water, 100ml
  • Mozzarella Cheese, 150 grams & to garnish

 

Spaghetti:

  • Water, 1200ml
  • Salt, 1 teaspoon
  • Olive Oil, 1 teaspoon
  • Spaghetti, 200 grams

 

Instructions:

Sauce with Chicken:

  1. Marinate chicken breasts with salt and pepper. Set aside for later use.
  2. In a 3.0L Thermos® Shuttle Chef® inner pot, add in marinated chicken, pesto sauce, butter, water, and bring contents to a boil.
  3. Once boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 4 hours.
  4. After 4 hours, remove the chicken and shred. Stir the shredded chicken, mozzarella cheese, cooked spaghetti back and mix well.
  5. Before serving, portion the cooked spaghetti with shredded chicken, pesto sauce and garnish with mozzarella cheese.

 

Spaghetti:

  1. In a 1.8L Thermos® Shuttle Chef® inner pot, add water and bring to a boil. Once boiling, add salt, olive oil, spaghetti pasta, and bring to a boil again.
  2. Once boiling, close the inner pot and with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 16 minutes.
  3. Strain pasta using a colander and set aside for later use.

Notes:

  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-1800 and TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

 

Photos and recipe courtesy of Thermos Singapore team.