Easy Recipes

Marinara Chicken Fettuccini

An entire pasta meal- made in a rice cooker.

Prep: 10 min. Total: 30 min. Yield: Serves 4.

2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and sliced
1 pound boneless, skinless chicken, cut into bite-sized pieces
1 cup green bell pepper, coarsely chopped
3 large white mushrooms, cleaned and thickly sliced
1 14-ounce can diced tomatoes, un-drained
2 cups chicken broth
1/3 cup prepared Italian salad dressing
6 ounces fresh fettuccini noodles, uncooked
1 tablespoon fresh basil leaves, thinly sliced
1/2 cup mozzarella cheese, shredded

Close the lid and press the Steam/Cook button to preheat the Aroma® rice cooker for approximately 10 minutes. Open the lid, using caution to avoid steam burns. Pour the oil into the inner pot of the cooker and add the garlic. Using a long-handled plastic spoon, stir and sauté the garlic until tender. Add the chicken pieces and sauté until lightly browned. Add the green pepper, mushrooms, tomatoes, chicken broth and Italian dressing. Stir again until all ingredients are combined. Close the lid and cook for 10 minutes. Add the fresh fettuccini, close the lid and press the Steam/Cook button. Cook for an additional 4 minutes. Ladle the fettuccini into 4 pasta bowls and garnish each with basil and cheese.