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Sheryl Miller
(360) 493 - 1919
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Roasted Red Pepper Chicken Farfalle

Ingredients

  • 4 boneless, skinless chicken thighs, chopped
  • 1¼ tsp. kosher salt, divided
  • ½ tsp. black pepper
  • 1 cup diced yellow squash
  • ½ cup onion, diced
  • 2 cups farfalle pasta
  • ½ tbsp. minced parsley (garnish)
  • For the Sauce
  • 2 roasted red bell peppers, roughly chopped
  • 3 tbsp. feta cheese crumbles
  • 1 tbsp. tomato paste
  • 3 garlic cloves, peeled
  • ¼ tsp. dried oregano
  • ½ cup heavy cream
  • 1 tsp. white vinegar
  • ¾ tsp. kosher salt
  • ¼ tsp. cracked black pepper

Directions

  • Place chicken in the shielded colander of the Tupperware® Smart Multi-Cooker, season with ½ tsp. of the salt and pepper and set aside. In the shallow colander, combine squash and onions, season with ¼ tsp. of the salt and set aside.
  • In the base/water reservoir of the Smart Multi-Cooker, stir together remaining salt, pasta and water (filled to the ring indentation in the base). Microwave, uncovered, on high power 3 minutes. Remove from microwave.
  • Place shielded colander with chicken inside base (without removing pasta). Cover with shielded cover and microwave on high power 8 minutes.
  • While chicken begins to cook, make the sauce. In the base of the Power Chef® System fitted with the blade attachment, combine bell pepper, feta, tomato paste, garlic, oregano, cream, vinegar, salt and pepper. Cover and pull cord until pureed. Transfer mixture to the 2-cup/500 mL Micro Pitcher. Microwave on high power 45 seconds. Stir and microwave 45 seconds more.
  • Remove Smart Multi-Cooker from microwave. Place shallow colander with vegetables on top of shielded colander. Cover with shielded cover and microwave on high power 3 minutes more. Remove from microwave. Transfer chicken and vegetables to a large bowl. Drain pasta using the shielded colander and transfer to bowl with chicken and vegetables; set aside.

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