Inspiration Guide

51
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CHICKEN BREAST WITH SPINACH,
TOMATOES & PESTO CREAM FARFALLE
PREP: 10 MINUTES | TOTAL COOK TIME: 32 MINUTES | STEAM: APPROX. 17 MINUTES | COOK: 15 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: DELUXE REVERSIBLE RACK (BOTH LAYERS), ALUMINUM FOIL
INTERMEDIATE RECIPE
DIRECTIONS
1 Place all Level 1 ingredients, except pesto and baby
spinach, in the pot and stir until fully combined.
2 Place all Level 2 ingredients in a medium bowl
and toss until fully combined.
3 Place the bottom layer of the Deluxe Reversible
Rack in the lower position, then cover it with
aluminum foil. Place the rack in the pot. Place
the tomatoes on top of the foil.
4 Prepare the chicken seasoning by combining
garlic powder, onion powder, salt, and pepper
in a small bowl. Stir until fully combined.
5 Evenly coat the chicken breasts with oil, then
generously cover both sides with the prepared
seasoning.
6 Slide the Deluxe Layer through the lower layer's
handles. Place the chicken breasts on the
Deluxe Layer. Close the lid and move slider to
STEAMCRISP.
7 Select STEAM & CRISP, set temperature to
375°F, and set time to 15 minutes. Press START/
STOP to begin cooking (PrE will display for
approx. 17 minutes as the unit steams, then the
timer will start counting down).
8 When cooking is complete, remove the rack
layer with the chicken, then the rack layer with
the tomatoes.
9 Add the cooked tomatoes, pesto, and spinach
to the pasta mixture and stir until the spinach
begins to wilt.
10 Transfer the pasta to a serving dish, top with
Parmesan cheese, and serve with chicken breasts.
INGREDIENTS
LEVEL 1 (BOTTOM OF POT)
1 box (16 ounces) dry farfalle pasta
3 cups chicken stock
/ cup whole milk
1 jar (16 ounces) alfredo sauce
1 jar (7 ounces) basil pesto, set aside
1 bag (6 ounces) baby spinach, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
1 pint cherry tomatoes
1 tablespoon canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon canola oil
4 fresh uncooked chicken breasts (7–8 ounces each)
TOPPING (optional)
/ cup shredded Parmesan cheese
MAINS
TERIYAKI GLAZED CHICKEN BREAST
& RICE
PREP: 10 MINUTES | MARINATE: 30 MINUTES–1 HOUR | TOTAL COOK TIME: 35 MINUTES | STEAM: APPROX. 15 MINUTES
COOK: 20 MINUTES | MAKES: 4 SERVINGS | ACCESSORIES: DELUXE REVERSIBLE RACK (BOTTOM LAYER ONLY,
ALUMINUM FOIL
BEGINNER RECIPE
DIRECTIONS
1 Pour / cup marinade into a large resealable
plastic bag. Add chicken breasts to the bag
and seal. Rub the outside of the bag until the
chicken is evenly coated with the marinade.
Place chicken in the refrigerator to marinate
for 30 minutes to 1 hour. Take it out of the
refrigerator 15 minutes before cooking.
2 Place the rinsed rice, frozen veggies (optional),
water, and butter in the pot and stir until evenly
combined.
3 Place the Deluxe Reversible Rack in the lower
position and cover with aluminum foil, then
place the rack in the pot. Place the marinated
chicken on top of the rack. Close the lid and
move slider to STEAMCRISP.
4 Select STEAM & CRISP, set temperature to
390°F, and set time to 15 minutes. Press START/
STOP to begin cooking (PrE will display for
approx. 15 minutes as the unit steams, then the
timer will start counting down).
5 When cooking is complete, remove the rack
with the chicken. Stir the rice and serve with
the chicken. Top with / cup reserved marinade.
INGREDIENTS
LEVEL 1 (BOTTOM OF POT)
2 cups medium-grain white rice, rinsed
(until water runs clear)
1 cup frozen vegetables (optional)
4 cups water
2 tablespoons butter (or canola oil)
LEVEL 2 (TOP LAYER OF RACK)
4 chicken breasts (6–8 ounces each)
1 cup teriyaki marinade, divided
50 Mains
MAINS