Pasta A'la Zo | zojirushi.com

Ingredients (serves 3-4):

8-10 oz. linguine
2-3 medium skinless, boneless chicken breasts, seasoned with salt and pepper
8 oz. fresh mushrooms, sliced

Pasta Sauce

1/2 cup extra virgin olive oil plus 3 Tbsp.
3 Tbsp. butter
4 cloves garlic, minced
1/4 cup dry white wine
1/2 cup chicken broth
1/2 tsp. salt
1/8 tsp. black pepper
Large pinch of red pepper flakes (optional)
1/4 cup flat leaf parsley, chopped
1 Tbsp. rosemary leaves, finely chopped
Parmesan cheese

*This recipe was developed for the Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

1

Boil water in Gourmet d'Expert® Electric Skillet on High setting and cook linguine al dente (about 5 minutes) or according to package directions. Drain and toss with 1 Tbsp. olive oil and set aside.

2

Wash chicken, pat dry and season with salt and pepper. Heat 2 Tbsp. oil on HIGH, add chicken and brown on both sides. Lower heat to 280°F, cover and cook through, about 5 minutes. Remove chicken, allow to cool and cut into 1/4 inch slices.

3

Add mushrooms to remaining juices in pan and cook for 1 minute at about 400°F. Remove and set aside.

4

To make pasta sauce, heat butter, 1/2 cup olive oil, and garlic at Medium-High (360°F). Cook until slightly golden. Add wine and cook 3-4 minutes. Add remaining ingredients, except for parmesan cheese. Cover and simmer for about 15 minutes.

5

Add cooked pasta, chicken slices, and mushrooms to sauce and mix thoroughly. Serve with grated parmesan cheese.