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Chicken and sun-dried tomato fusili


Level: medium
iCook products used: 4L Stock Pot with Lid; 5-Piece Knife Set; Mixing Bowl


  1. 300 g fusilli pasta

  2. 10 sun-dried tomatoes

  3. 300 g chicken fillet

  4. 6 large white mushrooms

  5. 3 cloves garlic

  6. 200 ml cream

  7. salt and pepper

  8. 3 glasses eSpring


  1. Using the iCook Santoku Knife, chop the chicken into large pieces, finely chop garlic, halve the mushrooms and sun-dried tomatoes.

  2. Heat the iCook 4L Stock Pot and add olive oil. Fry chicken until golden. Add garlic and sun-dried tomatoes and stir. Stir in mushrooms.

  3. Add eSpring water, season and allow to boil, then stir through cream. Add Italian fusilli pasta. Simmer for 30 minutes, stirring occasionally until the cream gets thicker.

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