This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
200g
rigatoni or penne
720g
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
115g
tomatoes, cherry or larger
For serving:
170g
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
LEVEL 1 (BOTTOM OF POT)
1 ½ cups
rigatoni or penne
3 cups
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
4-6 ounces
tomatoes, cherry or larger
For serving:
6 ounces
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
Utensils
2 medium bowls
Blender
Silicone Tipped Spatula
Step 1
Place all Level 1 ingredients in the pot and stir to combine.
Step 2
In a medium bowl,toss the chicken thighs with olive oil and SpiceologyBlack & Bleu seasoning.
Step 3
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot.Place the chicken thighs on the tray.
Step 4
Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 390°F, and set time for 15 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 10 minutes before crisping).
Step 5
Halfway through cooking, open the unit andflip the chicken thighs. Add the tomatoes to the tray and close lidto continue cooking.
Step 6
While the food is cooking, in a small bowl combine the pesto and Greek Freak seasoning.
Step 7
When cooking is complete, use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir the pesto mixture into the pasta.
Step 8
Serve the pasta with the chicken thighs and roasted tomatoes.Top with parmesan, as desired.
Black & Bleu Chicken Thighs with Greek Freak Pesto Pasta and Roasted Tomatoes
Step 1 of 8
Place all Level 1 ingredients in the pot and stir to combine.
LEVEL 1 (BOTTOM OF POT)
200g
rigatoni or penne
720g
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
115g
tomatoes, cherry or larger
For serving:
170g
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
LEVEL 1 (BOTTOM OF POT)
1 ½ cups
rigatoni or penne
3 cups
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
4-6 ounces
tomatoes, cherry or larger
For serving:
6 ounces
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
Step 2 of 8
In a medium bowl,toss the chicken thighs with olive oil and SpiceologyBlack & Bleu seasoning.
LEVEL 1 (BOTTOM OF POT)
200g
rigatoni or penne
720g
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
115g
tomatoes, cherry or larger
For serving:
170g
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
LEVEL 1 (BOTTOM OF POT)
1 ½ cups
rigatoni or penne
3 cups
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
4-6 ounces
tomatoes, cherry or larger
For serving:
6 ounces
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
Step 3 of 8
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot.Place the chicken thighs on the tray.
LEVEL 1 (BOTTOM OF POT)
200g
rigatoni or penne
720g
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
115g
tomatoes, cherry or larger
For serving:
170g
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
LEVEL 1 (BOTTOM OF POT)
1 ½ cups
rigatoni or penne
3 cups
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
4-6 ounces
tomatoes, cherry or larger
For serving:
6 ounces
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
Step 4 of 8
Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 390°F, and set time for 15 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 10 minutes before crisping).
LEVEL 1 (BOTTOM OF POT)
200g
rigatoni or penne
720g
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
115g
tomatoes, cherry or larger
For serving:
170g
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
LEVEL 1 (BOTTOM OF POT)
1 ½ cups
rigatoni or penne
3 cups
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
4-6 ounces
tomatoes, cherry or larger
For serving:
6 ounces
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
Step 5 of 8
Halfway through cooking, open the unit andflip the chicken thighs. Add the tomatoes to the tray and close lidto continue cooking.
LEVEL 1 (BOTTOM OF POT)
200g
rigatoni or penne
720g
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
115g
tomatoes, cherry or larger
For serving:
170g
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
LEVEL 1 (BOTTOM OF POT)
1 ½ cups
rigatoni or penne
3 cups
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
4-6 ounces
tomatoes, cherry or larger
For serving:
6 ounces
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
Step 6 of 8
While the food is cooking, in a small bowl combine the pesto and Greek Freak seasoning.
LEVEL 1 (BOTTOM OF POT)
200g
rigatoni or penne
720g
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
115g
tomatoes, cherry or larger
For serving:
170g
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
LEVEL 1 (BOTTOM OF POT)
1 ½ cups
rigatoni or penne
3 cups
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
4-6 ounces
tomatoes, cherry or larger
For serving:
6 ounces
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
Step 7 of 8
When cooking is complete, use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir the pesto mixture into the pasta.
LEVEL 1 (BOTTOM OF POT)
200g
rigatoni or penne
720g
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
115g
tomatoes, cherry or larger
For serving:
170g
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
LEVEL 1 (BOTTOM OF POT)
1 ½ cups
rigatoni or penne
3 cups
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
4-6 ounces
tomatoes, cherry or larger
For serving:
6 ounces
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
Step 8 of 8
Serve the pasta with the chicken thighs and roasted tomatoes.Top with parmesan, as desired.
LEVEL 1 (BOTTOM OF POT)
200g
rigatoni or penne
720g
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
2 tablespoons
olive oil
3 tablespoons
Spiceology Black & Bleu
115g
tomatoes, cherry or larger
For serving:
170g
pesto, store bought or homemade
3 tablespoons
Spiceology Greek Freak seasoning
Parmesan, for garnish
LEVEL 1 (BOTTOM OF POT)
1 ½ cups
rigatoni or penne
3 cups
water
LEVEL 2 (CRISPER TRAY)
4-6
chicken thighs, boneless and skinless (approx. 3 ounces each)
