18
3. SALSA CHICKEN
Place in a 3 quart casserole:
8 - 9
ounces fresh tortellini
2
cups water
Stir well and cover. Touch One Dish Dinners , number
4 and START.
At pause, stir well and add:
1
1
/
2
cups creamy Alfredo sauce or 1
1
/
2
cups of
medium, white cheese sauce
4. SEAFOOD PASTA
5. VEGETARIAN ORZO
Place in a 2
1
/
2
quart casserole:
3
/
4
cup orzo or other tiny shaped pasta
2
1
/
2
cups vegetable or chicken broth
2
tablespoons pesto sauce (fresh or
reconstituted from dry)
1
/
3
cup small pieces of sundried tomatoes
2
teaspoons minced garlic
2
teaspoons Italian seasoning
Stir well and cover. Touch One Dish Dinners 6 times
and touch START.
1
pound combination raw shellfish, fresh or
thawed (shrimp, bay scallops, crabmeat)
2
cups mixed, fresh vegetables (sliced
mushrooms, thinly julienned carrots, green
beans)
Recover. Touch START.
At end, garnish with:
1
/
4
cup grated Parmesan cheese
At pause, stir well and add:
2
cups chopped green, red, orange or yellow peppers
1
medium onion, thinly sliced
1
can (14 ounces) artichoke hearts, drained
and quartered
1
can (3 ounces) pitted, ripe olives, drained
and halved
Recover. Touch START.
At end, stir and garnish top with:
1
/
3
cup freshly shredded Parmesan cheese
2
tablespoons pine nuts
