One Pot Chipotle Chicken Pasta

Method (click to mark as completed)

Serves: 4

Prep time: 5-10 minutes

Cooking time: 20-30 minutes

To serve: grated parmesan, flat leaf parsley leaves

Cooked using the Russell Hobbs Good to Go Multi-Cooker

1. Half fill your Good to Go Multi-Cooker with water; add 2 tbsp olive oil and season. Using the control panel, set to boil. 
2. Add the pasta and cook for 9-12 minutes.
3. While the pasta is cooking place the chicken in a bowl and add the chipotle paste and 2 tbsp olive oil, then mix. Set aside.
4. When the pasta is cooked, remove the control panel from the base of the multi-cooker pot before draining and lightly refreshing the pasta. Set the pasta aside until ready to use.
5. Re-attach the control panel to the base of the pot and, using the control panel, set to sear function. When hot add the chipotle marinated chicken and sear the chicken for 2-3 minutes, stirring occasionally.
6. Add the chopped onion and pepper to the multi-cooker pot. Stirring occasionally cook for 2-3 minutes until soft and lightly browned. Add the tomatoes and chilli then cook for a further 1-2 minutes.
7. Add the cream, peas and spinach, and bring to the boil. Once the mixture has come to a boil, stir in the pasta prepared earlier and bring to the boil. Turn off the multi-cooker and stir in the parmesan, garnishing the pasta with the chopped flat leaf parsley.
8. Remove the control panel from the base of the Good-to-Go Multi-Cooker and take the pot over to the dinner table to serve. Enjoy!

Completed steps (click to remove last step)