SHREDDED CHICKEN LETTUCE WRAPS
PREP:
10 MINUTES |
TOTAL COOK TIME:
39 MINUTES |
PRESSURE BUILD:
APPROX. 14 MINUTES |
COOK:
25 MINUTES
MAKES:
5 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1
Place the peanut sauce, crushed red pepper, and
chicken stock in the pot and stir until combined.
Add the chicken breasts. Close the lid and move
the slider to PRESSURE. Make sure the pressure
release valve is in the SEAL position.
2
Select PRESSURE. The temperature will default
to HIGH, which is the correct setting. Set time
to 25 minutes, and press START/STOP to begin
cooking (the unit will build pressure for approx.
14 minutes before cooking begins).
3
When cooking is complete, quick release
pressure by turning the pressure release valve
to the VENT position. Move slider to either
STEAMCRISP or AIR FRY/STOVETOP to unlock
the lid, then carefully open it. Remove the
chicken from the pot and use silicone-tipped
tongs to shred it.
4
Assemble the lettuce wraps by layering rice
noodles, shredded chicken, cabbage, carrots,
red bell pepper, green onions, and chopped
peanuts over each leaf of lettuce. Roll lettuce
leaves into wraps and serve.
INGREDIENTS
1 bottle (11 ounces) prepared peanut sauce
1 pinch crushed red pepper (optional)
1 cup chicken stock
2 pounds frozen chicken breasts
2 cups thin rice noodles, cooked
1 cup red cabbage, shredded
1 cup carrots, peeled, trimmed, shredded
1
/
2
red bell pepper, thinly sliced
1
/
4
cup green onions, chopped
1
/
2
cup dry-roasted peanuts, chopped
1 head bibb lettuce, leaves separated
44
Mains
MAINS
TIP
If using fresh chicken breasts, cook for
17 minutes instead of 25 minutes.
45
Questions? ninjakitchen.com
CHICKEN BREAST WITH SPINACH,
TOMATOES & PESTO CREAM FARFALLE
PREP:
10 MINUTES |
TOTAL COOK TIME:
30 MINUTES |
STEAM:
APPROX. 15 MINUTES |
COOK:
15 MINUTES
MAKES:
4 SERVINGS |
ACCESSORIES:
REVERSIBLE RACK, ALUMINUM FOIL
INTERMEDIATE RECIPE
DIRECTIONS
1
Place pasta, chicken stock, milk, and alfredo
sauce in the pot and stir until fully combined.
2
Evenly distribute cherry tomatoes on top of
the pasta.
3
Place the Reversible Rack in the broil position,
cover with aluminum foil, and place in the pot.
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
Place the chicken breasts on the rack. 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. 15 minutes as the unit steams, then
the timer will start counting down).
8
When cooking is complete, remove the rack
with the chicken.
9
Add the 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)
1/2 box (8 ounces) dry farfalle pasta
2 cups chicken stock
1/2 cup whole milk
1/2 jar (7 ounces) alfredo sauce
1/2 jar (4 ounces) basil pesto, set aside
1/2 bag (3 ounces) baby spinach, set aside
1 pint cherry tomatoes
1 tablespoon canola oil
LEVEL 2
(REVERSIBLE 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)
1/4 cup shredded Parmesan cheese
MAINS
