Ingredients: 

Apricot Chicken

600g skinless Chicken Fillets, cut into strips

1 packet French Onion Soup 

100mls Apricot Nectar

100mls Water

Herb Risotto 

1 cup Long Grain Rice

400ml Chicken Stock

1 teaspoon Oil

1 teaspoon fresh Thyme, chopped

1 tablespoon chopped Parsley or Chives

Method: 
  1. Place all the risotto ingredients into the bottom bowl of the Tupperware Stack Cooker, and microwave for 4 minutes uncovered.
  2. Place all the apricot chicken ingredients into the middle stack and mix to combine.
  3. Place stack onto the risotto stack and cook for a further 15-18 minutes.
Meal: 
Tried and Tested: