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– 60 –
Rice, Pasta and Noodles
C
HICKEN
R
ISOTTO
Serves: 4
Ingredients:
1 onion, sliced
2 cups short grain rice
1 teaspoon dried oregano
1 teaspoon cracked black pepper
4 cups chicken stock
¼ green capsicum, sliced
¼ red capsicum, sliced
200
g
mushrooms, sliced
½ cup frozen peas
2 cooked chicken breast fi llets,
sliced
¼ cup grated parmesan cheese
Method:
Place onion, rice, oregano, pepper and chicken stock
into a 4-litre dish. Cook on P10 for 17 to 19 minutes.
Add remaining ingredients, stir well and cook on P10
for 4 minutes. Serve.
P
ENNE
P
UTTANESCA
Serves: 4
Ingredients:
500
g
Penne Pasta
2 litres boiling water
1 tablespoon olive oil
3 cloves garlic, crushed
1 teaspoon dried chilli fl akes
1
kg
(approx 5) tomatoes, roughly chopped
200
g
kalamata olives, pitted
8 anchovy fi llets, drained and
chopped
⅓ cup capers, drained and rinsed
⅓ cup fl at leaf parsley, chopped
2 tablespoons fi nely shredded basil leaves
Method:
Place pasta and boiling water into a 4-litre dish. Stir
and cook on P10 for 12 to 14 minutes or until tender.
Drain and set aside. Place oil and garlic into a 2 litre
dish and cook on P10 for 1 minutes. Stir in chilli and
tomatoes. Cover and cook and P10 for 5 minutes, stir
halfway through cooking. Add remaining ingredients
and cook on P10 for a further 10 minutes or until
tomatoes break down and sauce has thickened. Stir
sauce into pasta. Cover and cook on P10 for 2 to 3
minutes to heat through. Season and serve topped
with extra basil leaves or parsley.
C
REAMY
S
UN-DRIED
T
OMATO
P
ENNE
Serves: 4
Ingredients:
250
g
penne
6 cups boiling water
½ cup sun-dried tamatoes in oil, drained
1 cup basil leaves
¼ cup toasted pinenuts
⅓ cup grated parmesan cheese
300 ml cream
½ cup sliced ham
¼ cup grated parmesan cheese, extra
Method:
Place pasta and water in a 4-litre casserole dish.
Cook on P10 for 14 to 16 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Dried Pasta directions on page 23. Select
Dried Pasta, then
Start
.
While pasta is cooking, prepare sauce. Place all
ingredients except ham and extra parmesan cheese
into a food processor. Process until smooth. Drain
pasta and add sauce. Serve topped with ham and
extra parmesan cheese.
Tip:
To toast ¼ cup pinenuts place into a small bowl.
Cook on P10 for 3 to 4 minutes, stirring every minute.
S
PAGHETTI WITH
C
HILLI
T
OMATO
S
AUCE
Serves: 4
Ingredients:
250
g
spaghetti
4 cups boiling water
1 tablespoon olive oil
1 onion, fi nely chopped
2 cloves garlic, crushed
425
g
can crushed tomatoes
2 teaspoons crushed chillies
2 tablespoons fresh chopped basil
1 teaspoon pepper
Method:
Place spaghetti and water in a 3-litre casserole dish.
Cook on P10 for 12 to 14 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Dried Pasta directions on page 23. Select
Dried Pasta, then
Start
.
Stand, covered, for 2 minutes. Drain. Place oil, onion
and garlic in a 4-cup jug. Cook on P10 for 1 to 2
minutes. Add tomatoes, chillies, basil and pepper.
Stir until combined. Cover and cook on P7 for 10 to
15 minutes, stirring halfway through cooking. Serve
with spaghetti.
F0003BQ60QP_CB_00_160531.indd 60F0003BQ60QP_CB_00_160531.indd 60 2016/8/18 13:07:472016/8/18 13:07:47
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