Rice Cooker Alfredo

3 cups chicken stock
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 cup sliced mushrooms
1 large boneless, skinless chicken breast, sliced
8 oz fettucine (broken in 1/2 lengthwise or use about 4 fettucine nests)
4 oz cream cheese
1/2 cup heavy cream
1 cup baby spinach , roughly chopped (optional)
1/2 cup parmesan cheese

Add stock, garlic, salt, pepper, mushrooms and sliced chicken to cooker. Set to "cook" and cook for about 20 min. Add fettucine and stir. Set to "cook" and cook for about 15 to 20 min or until stock is reduced to about 1 cup or so. Add cream and cream cheese, stirring until cream cheese is incorporated. Set to "cook" and cook for about 5 min. Add parmesan cheese and spinach (if using), stirring well. Makes about 2 generous servings. Serve with crusty baguettes or French/Italian bread.

This was made in a Wolfgang Puck 7-cup rice cooker. If you have a different brand, you may have to adjust accordingly.

Note: The WP cooker has 2 settings..."Cook" for high, "Warm" for low.