Creamy Mexi-Chicken & Penne

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Creamy Mexi-Chicken & Penne

Prep: 10 Minutes | Cook: 15 Minutes | Servings: 6

  • 2 Cups Penne Pasta
  • 1/2 teaspoon salt
  • 20 ounces Chicken Breasts, cut into slices
  • 1 onion, cut in cubes
  • 1 jalapenso
  • 10 ounce Ro-Tel Tomatoes, drained
  • 1 tablespoon Cornstarch
  • 2 tablespoon Butter
  • 4 Garlic Cloves
  • 3/4 cup Heavy Cream
  • 1/4 teaspoon Lemon juice
  • 6 ounce Queso Fresco Cheese

Place pasta and salt in Smart Multi-Cooker base. Add water to just below transition line. Place chicken in shielded colander, over pasta. Add salt and Pepper. Cover with shielded cover, microwave 10 minutes.

Using Power Chef, chop onion and jalapeno. Mix with tomatoes in veggie tray.

After 10 minutes of cooking, stack veggie tray over chicken, microwave 3 minutes. Leave covered and set aside to allow pasta to finish cooking for 5 minutes.

Microwave butter, garlic and lemon juice 45 seconds in Micro Pitcher. Mix in cream, cornstarch, salt/pepper. Microwave 1 minute. Add cheese and mix until smooth. If needed, microwave 15-30 sec.

Add veggies to chicken and use veggie tray to drain pasta. Mix all together gently in base.

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