Roasted Red Pepper Chicken Farfalle

Roasted Red Pepper-Feta Chicken with Pasta

Dinner in a snap. Make complete meals in minutes with the new Tupperware® Smart Multi-Cooker.

Roasted Red Pepper-Feta Chicken with Pasta

Yield: 4

Serving Size: 1 thigh + 2 cups pasta

Ingredients

  • 4 boneless, skinless chicken thighs, chopped
  • 1¼ tsp. kosher salt, divided
  • ½ tsp. black pepper
  • 1 cup diced yellow squash
  • ½ cup onion, diced
  • 2 cups farfalle pasta
  • ½ tbsp. minced parsley (garnish)
    For the sauce
  • 2 roasted red bell peppers, roughly chopped
  • 3 tbsp. feta cheese crumbles
  • 1 tbsp. tomato paste
  • 3 garlic cloves, peeled
  • ¼ tsp. dried oregano
  • ½ cup heavy cream
  • 1 tsp. white vinegar
  • ¾ tsp. kosher salt
  • ¼ tsp. cracked black pepper

Instructions

  1. Place chicken in the shielded colander of the Tupperware® Smart Multi-Cooker, season with ½ tsp. of the salt and pepper and set aside. In the shallow colander, combine squash and onions, season with ¼ tsp. of the salt and set aside.
  2. In the base/water reservoir of the Smart Multi-Cooker, stir together remaining salt, pasta and water (filled to the ring indentation in the base). Microwave, uncovered, on high power 3 minutes. Remove from microwave.
  3. Place shielded colander with chicken inside base (without removing pasta). Cover with shielded cover and microwave on high power 8 minutes.
  4. While chicken begins to cook, make the sauce. In the base of the Power Chef® System fitted with the blade attachment, combine bell pepper, feta, tomato paste, garlic, oregano, cream, vinegar, salt and pepper. Cover and pull cord until pureed.
  5. Transfer mixture to the 2-cup/500 mL Micro Pitcher. Microwave on high power 45 seconds. Stir and microwave 45 seconds more.
  6. Remove Smart Multi-Cooker from microwave. Place shallow colander with vegetables on top of shielded colander. Cover with shielded cover and microwave on high power 3 minutes more. Remove from microwave. Transfer chicken and vegetables to a large bowl. Drain pasta using the shielded colander and transfer to bowl with chicken and vegetables; set aside.

4 boneless, skinless chicken thighs, chopped
1¼ tsp. kosher salt, divided
½ tsp. black pepper
1 cup diced yellow squash
½ cup onion, diced
2 cups farfalle pasta

½ tbsp. minced parsley (garnish)

For the sauce:
2 roasted red bell peppers, roughly chopped
3 tbsp. feta cheese crumbles
1 tbsp. tomato paste
3 garlic cloves, peeled
¼ tsp. dried oregano
½ cup heavy cream
1 tsp. white vinegar
¾ tsp. kosher salt
¼ tsp. cracked black pepper

Directions:
1. Place chicken in the shielded colander of the Tupperware® Smart Multi-Cooker, season with ½ tsp. of the salt and pepper and set aside. In the shallow colander, combine squash and onions, season with ¼ tsp. of the salt and set aside.
2. In the base/water reservoir of the Smart Multi-Cooker, stir together remaining salt, pasta and water (filled to the ring indentation in the base). Microwave, uncovered, on high power 3 minutes. Remove from microwave.
3. Place shielded colander with chicken inside base (without removing pasta). Cover with shielded cover and microwave on high power 8 minutes.
4. While chicken begins to cook, make the sauce. In the base of the Power Chef® System fitted with the blade attachment, combine bell pepper, feta, tomato paste, garlic, oregano, cream, vinegar, salt and pepper. Cover and pull cord until pureed.
5. Transfer mixture to the 2-cup/500 mL Micro Pitcher. Microwave on high power 45 seconds. Stir and microwave 45 seconds more.
6. Remove Smart Multi-Cooker from microwave. Place shallow colander with vegetables on top of shielded colander. Cover with shielded cover and microwave on high power 3 minutes more. Remove from microwave. Transfer chicken and vegetables to a large bowl. Drain pasta using the shielded colander and transfer to bowl with chicken and vegetables; set aside.
7. Pour sauce over chicken, pasta and vegetables and stir to combine. Garnish with parsley.