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2. MEXICAN CHICKEN
1
Place in layers in a 3-quart casserole:
2
cups instant rice
1
cup prepared fajita sauce mixed with
1
/
2
cup chicken broth or bouillon
2
10-ounce packages frozen seasoning mix (onion, peppers, parsley
and celery)
1
pound boneless chicken breast, cut into 1-inch thin strips
Cover. Touch
Preset Recipes,
number 2 to select MEXICAN CHICKEN and then
touch
Start/Touch On.
2
At pause, stir together being sure that chicken strips are separated and mixed
into the rice/sauce. Re-cover. Press
Start/Touch On.
3
At end, stir.
Serve with buttered green beans and toasted tortillas.
3. ITALIAN SALAD
1
To cook pasta: Place in 3-quart casserole:
6
cups very hot tap water
Cover. Touch
Preset Recipes,
number 3 to select ITALIAN SALAD and then
touch
Start/Touch On.
2
At pause, add:
8
ounces tricolored rotini or fusilli pasta
1
teaspoon salad oil
Do not cover. Touch
Start/Touch On.
3
At end, drain pasta and set aside.
To cook chicken: Place in 9" pie plate:
1
pound boneless chicken breast, cut into 1-inch thin strips
Cover. Press
Start/Touch On.
4
At pause, rearrange moving less done pieces to the outside of the pie plate.
Re-cover. Press
Start/Touch On.
5
Drain and set aside.
To make salad: Place in large salad bowl:
Cooked rotini or fusilli
Cooked chicken breast
2
tomatoes, cut into eighths
1
/
2
cup sliced black olives
1
cup mozzarella cheese, shredded
1
/
4
cup red onion, chopped
3
/
4
-1cup oil-vinegar type dressing with pesto
Toss together to coat all pieces. Serve immediately or chill to serve later.
Ideal when served with warm crusty rolls.
