3-4 cups Rice water
50g PJV Cabbage sliced (optional)
1tbps MAGNOLIA gold butter salted 100g (optional)
1 pack DEL MONTE Elbow macaroni 200g, cooked as per package direction.
1 pack UFC overload creamy spaghetti sauce 200g
100g MAGNOLIA chicken thigh fillet, sliced
1PC. PG Fresh carrot, cut into cubes

1. In a rice cooker, put all the ingredients.
2. Cover rice cooker, plug and press cook.
3. Occasionally mix to prevent pasta from sticking to the bottom of the pan.
4. Once the pasta is cooked or after 12 minutes, unplug the rice cooker to prevent the pasta from being too soggy. Serve while hot!