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1
Place in layers in a 3-quart casserole:
2
cups instant rice
1
cup prepared fajita sauce mixed with
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.
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
½
cup sliced black olives
1
cup mozzarella cheese, shredded
¼
cup red onion, chopped
¾-1 cup 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.
2. mExican chicKEn
3. italian Salad
E31
1
/
cup chicken broth or
2
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