iCook products used: 4L Stock Pot with Lid; 5-Piece Knife Set; Mixing Bowl
300 g fusilli pasta
10 sun-dried tomatoes
300 g chicken fillet
6 large white mushrooms
3 cloves garlic
200 ml cream
salt and pepper
3 glasses eSpring
Using the iCook Santoku Knife, chop the chicken into large pieces, finely chop garlic, halve the mushrooms and sun-dried tomatoes.
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.
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.