Viking VMOS201SS Use & Care Manual page 31

1 Place in layers in a 3-quart casserole:
2 cups instant rice
1 cup prepared fajita sauce mixed with
2 10-ounce packages frozen seasoning mix (onion, peppers, parsley
and celery)
1 pound boneless chicken breast, cut into 1-inch thin strips
Cover. Touch Preset Recipes, number 2 to select MEXICAN CHICKEN and then
touch Start/Touch On.
2 At pause, stir together being sure that chicken strips are separated and mixed
into the rice/sauce. Re-cover. Press Start/Touch On.
3 At end, stir.
Serve with buttered green beans and toasted tortillas.
1 To cook pasta: Place in 3-quart casserole:
6 cups very hot tap water
Cover. Touch Preset Recipes, number 3 to select ITALIAN SALAD and then
touch Start/Touch On.
2 At pause, add:
8 ounces tricolored rotini or fusilli pasta
1 teaspoon salad oil
Do not cover. Touch Start/Touch On.
3 At end, drain pasta and set aside.
To cook chicken: Place in 9" pie plate:
1 pound boneless chicken breast, cut into 1-inch thin strips
Cover. Press Start/Touch On.
4 At pause, rearrange moving less done pieces to the outside of the pie plate.
Re-cover. Press Start/Touch On.
5 Drain and set aside.
To make salad: Place in large salad bowl:
Cooked rotini or fusilli
Cooked chicken breast
2 tomatoes, cut into eighths
1
/ cup sliced black olives
2
1 cup mozzarella cheese, shredded
1
/ cup red onion, chopped
4
3
/ -1cup oil-vinegar type dressing with pesto
4
Toss together to coat all pieces. Serve immediately or chill to serve later.
Ideal when served with warm crusty rolls.
2. MEXICAN CHICKEN
3. ITALIAN SALAD
31
1
/ cup chicken broth or bouillon
2