This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
.5 L
chicken stock
120mL
white wine
240g
whole milk
1 box
(16 ounces) rigatoni pasta
45g
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
13.3g
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2280g
all-purpose flour
2
large eggs, lightly beaten
238g
panko breadcrumbs
45g
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
2 1/2 cups
chicken stock
1/2 cup
white wine
1 cup
whole milk
1 box
(16 ounces) rigatoni pasta
1/2 cup
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2 cups
all-purpose flour
2
large eggs, lightly beaten
2 cups
panko breadcrumbs
1/2 cup
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
Utensils
Deluxe Reversible Rack (Both Layers)
Aluminum Foil
Step 1
Place the alfredo sauce, chicken stock, white wine, and milk in the pot. Stir until combined. Add the pasta and continue to stir until combined.
Step 2
In a medium bowl, add all Level 2 ingredients and toss until fully combined.
Step 3
Set up a dredging station to prepare chicken. Place flour in a medium bowl. Place the beaten eggs in a second bowl. In a third bowl, combine breadcrumbs and grated Parmesan cheese.
Step 4
Season chicken tenders with salt and pepper on both sides. Bread each tender by dredging in flour, dipping in egg wash, then dredging in breadcrumb mixture.
Step 5
Place a 15-inch sheet of aluminum foil on a flat surface. Add the zucchini mixture to the center and fold the edges in to create a sealed packet. Place the foil packet on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot over the pasta mixture.
Step 6
Slide the Deluxe Layer through the lower layer’s handles. Place the chicken tenders and lemon halves face up on the Deluxe Layer.
Step 7
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 425°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
Step 8
When cooking is complete, carefully remove the entire rack. Stir the remaining grated Parmesan into the pasta and serve with chicken tenders and zucchini.
Place the alfredo sauce, chicken stock, white wine, and milk in the pot. Stir until combined. Add the pasta and continue to stir until combined.
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
.5 L
chicken stock
120mL
white wine
240g
whole milk
1 box
(16 ounces) rigatoni pasta
45g
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
13.3g
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2280g
all-purpose flour
2
large eggs, lightly beaten
238g
panko breadcrumbs
45g
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
2 1/2 cups
chicken stock
1/2 cup
white wine
1 cup
whole milk
1 box
(16 ounces) rigatoni pasta
1/2 cup
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2 cups
all-purpose flour
2
large eggs, lightly beaten
2 cups
panko breadcrumbs
1/2 cup
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
Step 2 of 8
In a medium bowl, add all Level 2 ingredients and toss until fully combined.
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
.5 L
chicken stock
120mL
white wine
240g
whole milk
1 box
(16 ounces) rigatoni pasta
45g
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
13.3g
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2280g
all-purpose flour
2
large eggs, lightly beaten
238g
panko breadcrumbs
45g
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
2 1/2 cups
chicken stock
1/2 cup
white wine
1 cup
whole milk
1 box
(16 ounces) rigatoni pasta
1/2 cup
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2 cups
all-purpose flour
2
large eggs, lightly beaten
2 cups
panko breadcrumbs
1/2 cup
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
Step 3 of 8
Set up a dredging station to prepare chicken. Place flour in a medium bowl. Place the beaten eggs in a second bowl. In a third bowl, combine breadcrumbs and grated Parmesan cheese.
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
.5 L
chicken stock
120mL
white wine
240g
whole milk
1 box
(16 ounces) rigatoni pasta
45g
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
13.3g
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2280g
all-purpose flour
2
large eggs, lightly beaten
238g
panko breadcrumbs
45g
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
2 1/2 cups
chicken stock
1/2 cup
white wine
1 cup
whole milk
1 box
(16 ounces) rigatoni pasta
1/2 cup
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2 cups
all-purpose flour
2
large eggs, lightly beaten
2 cups
panko breadcrumbs
1/2 cup
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
Step 4 of 8
Season chicken tenders with salt and pepper on both sides. Bread each tender by dredging in flour, dipping in egg wash, then dredging in breadcrumb mixture.
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
.5 L
chicken stock
120mL
white wine
240g
whole milk
1 box
(16 ounces) rigatoni pasta
45g
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
13.3g
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2280g
all-purpose flour
2
large eggs, lightly beaten
238g
panko breadcrumbs
45g
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
2 1/2 cups
chicken stock
1/2 cup
white wine
1 cup
whole milk
1 box
(16 ounces) rigatoni pasta
1/2 cup
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2 cups
all-purpose flour
2
large eggs, lightly beaten
2 cups
panko breadcrumbs
1/2 cup
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
Step 5 of 8
Place a 15-inch sheet of aluminum foil on a flat surface. Add the zucchini mixture to the center and fold the edges in to create a sealed packet. Place the foil packet on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot over the pasta mixture.
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
.5 L
chicken stock
120mL
white wine
240g
whole milk
1 box
(16 ounces) rigatoni pasta
45g
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
13.3g
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2280g
all-purpose flour
2
large eggs, lightly beaten
238g
panko breadcrumbs
45g
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
2 1/2 cups
chicken stock
1/2 cup
white wine
1 cup
whole milk
1 box
(16 ounces) rigatoni pasta
1/2 cup
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2 cups
all-purpose flour
2
large eggs, lightly beaten
2 cups
panko breadcrumbs
1/2 cup
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
Step 6 of 8
Slide the Deluxe Layer through the lower layer’s handles. Place the chicken tenders and lemon halves face up on the Deluxe Layer.
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
.5 L
chicken stock
120mL
white wine
240g
whole milk
1 box
(16 ounces) rigatoni pasta
45g
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
13.3g
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2280g
all-purpose flour
2
large eggs, lightly beaten
238g
panko breadcrumbs
45g
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
2 1/2 cups
chicken stock
1/2 cup
white wine
1 cup
whole milk
1 box
(16 ounces) rigatoni pasta
1/2 cup
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2 cups
all-purpose flour
2
large eggs, lightly beaten
2 cups
panko breadcrumbs
1/2 cup
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
Step 7 of 8
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 425°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
.5 L
chicken stock
120mL
white wine
240g
whole milk
1 box
(16 ounces) rigatoni pasta
45g
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
13.3g
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2280g
all-purpose flour
2
large eggs, lightly beaten
238g
panko breadcrumbs
45g
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
LEVEL 1 (BOTTOM OF POT)
1 jar
(24 ounces) alfredo sauce
2 1/2 cups
chicken stock
1/2 cup
white wine
1 cup
whole milk
1 box
(16 ounces) rigatoni pasta
1/2 cup
grated Parmesan cheese, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
large zucchinis, cut in 1-inch rounds
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2 cups
all-purpose flour
2
large eggs, lightly beaten
2 cups
panko breadcrumbs
1/2 cup
shredded Parmesan cheese
8
uncooked chicken tenders
Kosher salt, as desired
Ground black pepper, as desired
1
small lemon, halved
Step 8 of 8
When cooking is complete, carefully remove the entire rack. Stir the remaining grated Parmesan into the pasta and serve with chicken tenders and zucchini.
