15 mins Serves 4 Non Vegetarian
|4||boneless chicken breast, cut in small pieces|
|¼ cup||onion, diced|
|1 cup||Roma tomato, crushed|
|1 cup||mushroom, sliced|
|1 teaspoon||garlic, minced|
|1 cup||chicken broth|
|½ cup||Marsala cooking wine|
|2 cups||bow tie pasta (farfalle)|
|for garnish||½ cup feta cheese|
1. Preheat the Paella Pan at medium-high heat for about 3 minutes. Add chicken and
cook for 4 minutes with the cover ajar.
2. Add onion, tomato, mushroom, garlic and spinach; constantly sauté for 1 minute.
3. Pour the chicken broth and wine; cover with the Redi-Temp® valve open, for
approximately 2 minutes until it whistles.
4. Add pasta and cover with the valve closed. Reduce temperature to low and cook for
8 minutes. Sprinkle feta cheese and enjoy.