As I mentioned in a previous post, this year I’ve been really trying to exercise regularly and eat right. But every once in a while I think we all get those cravings that we’ve just got to give in to. And that’s okay. In my opinion, the best way to stay healthy is to limit the amount of unhealthy foods we eat, not to abstain from eating them completely.
And this is where Rice Cooker cooking really comes in handy. Not only do the meals I make in my rice cooker come together faster and more easily than if I were to use an oven, but they allow me to cook in smaller, personal sized batches. And that is exactly what I needed when I desperately wanted some warm and creamy, cheesy pasta on a cold weekend day. Keep in mind, this recipe is perfect for one person as a main meal or for two as a side dish but it can easily be doubled for a bigger crowd (or for a bigger craving).
1 rice cooker cup of chicken, cut into one inch thick pieces
4 cloves garlic, finely minced
2 rice cooker cups penne pasta
1 1/2 rice cooker cup chicken stock
1/4 rice cooker cup sun dried tomatoes
1/2 rice cooker cup cream cheese
1 rice cooker cup shredded mozzarella cheese
1/2 tsp basil
1/2 tsp oregano
1/4 tsp paprika
olive oil for sauteing
*”Rice cooker cups are less than standard US cups
Set the Rice Cooker to Sauté-Then-Simmer™ and brown the chicken. Add in the garlic and heat until softened and fragrant.
Add the pasta, chicken stock, sun dried tomatoes, and cream cheese. Mix until cream cheese is evenly distributed and let simmer for 15 minutes.
Once time has elapsed, stir in the cheese and spices and continue cooking until cheese has melted.
Over to You
What’s your version of the perfect pasta? Share and inspire us!