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Total Time: 50 minutes

Preparation Time: 20 minutes

Cook Time: 30 minutes


454 grams chicken breast, sliced (depends on serving size)

1/2 bag frozen peas

2 shallots

1/2 bag of parmesan or romano shredded cheese (sargento)

A handful of mozzarella, shredded

1 garlic clove

Olive Oil

Sea salt, to taste

Pepper, to taste

1 spring of fresh tarragon (1 teaspoon dried)

1/4 cup chicken broth

454 grams elbow macaroni

2 cups of mixed vegetables

Piped in mash potato



Preheat oven to 350°F

1. Mince garlic and shallots. Heat pan, when pan is heated, drizzle olive oil.

2. Boil macaroni in Visions 2.25L Versapot

3. Saute sliced chicken until all white. Drain the far. Place chicken back in pan and add garlic and shallots, saute the garlic and shallots in the same pan as chicken

4. When pasta is al dente (drain pasta), add to the same pan as chicken. Add the half bag of frozen peas, tarragon, salt, pepper, chicken broth

5. To finish it off, add mixed vegetables with the parmesan and romano, and add mozzarella cheeses. Stir all together

6. Place ingredients into Visions 1.25L Versapot and sprinkle the extra cheese on top along with the piped mash potato

7 .As everything is all cooked, simply need to put to bake for 10 minutes or until brown