Creamy Chicken and Tomato Pasta

Thermomix recipe: Creamy Chicken and Tomato Pasta. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 50 g onion, quartered
• 2 cloves garlic
• 20 g olive oil
• 300 g chicken breast, cut into 2-3 cm pieces
• 400 g canned chopped tomatoes
• 500 g chicken stock
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 200 g short pasta (e.g., penne, fusilli)
• 100 g cooking cream
• 50 g Parmesan cheese, grated
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
2. Add olive oil. Sauté 3 min / 120°C / Speed 1.
3. Add chicken breast pieces. Sauté 5 min / 120°C / Reverse / Speed 1.
4. Add canned chopped tomatoes, chicken stock, dried oregano, salt, and pepper to the bowl. Cook 5 min / 100°C / Reverse / Speed 1. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow for some evaporation.
5. Add the short pasta to the bowl. Cook for the time indicated on the pasta package minus 2 minutes (e.g., if package says 10 minutes, cook for 8 minutes) / 100°C / Reverse / Speed 1.
6. Pause the machine. Scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking of the pasta. Check the liquid level and adjust if necessary (add a splash of hot water if too dry). Resume cooking for the remaining time.
7. Add cooking cream and grated Parmesan cheese. Cook 2 min / 90°C / Reverse / Speed 1 to incorporate and thicken slightly.
8. Check seasoning and adjust if needed. Serve immediately, garnished with fresh chopped parsley if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.