Creamy Chicken and Tomato Pasta

Thermomix recipe: Creamy Chicken and Tomato Pasta. Ready in 30 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 onion, quartered
• 2 cloves garlic
• 20 g olive oil
• 400 g chicken breast, cut into 2 cm cubes
• 400 g canned chopped tomatoes
• 400 g chicken stock (or water + 1 stock cube)
• 1 tsp dried oregano
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 250 g dried pasta (e.g., penne, fusilli)
• 80 g cooking cream (or milk for a lighter sauce)
• 50 g fresh spinach (optional)
• 30 g Parmesan cheese, grated

Instructions

1. Place onion and garlic in the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
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 chopped tomatoes, chicken stock, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper to the mixing 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 evaporation.
5. Add dried pasta through the lid opening. Cook for the time indicated on the pasta package (usually 10-12 minutes) / 100°C / Reverse / Speed 1. Ensure pasta is fully submerged in the liquid. If needed, add a splash more hot water. Keep the simmering basket on the lid.
6. Pause the machine after 5 minutes of pasta cooking. Scrape down the sides and bottom of the bowl with the spatula to ensure no pasta is sticking. Check the liquid level and adjust if necessary. Continue cooking.
7. Once pasta is cooked, add cooking cream, fresh spinach (if using), and grated Parmesan cheese. Cook 2 min / 90°C / Reverse / Speed 1-2 to gently combine and warm through.
8. Taste and adjust seasoning if needed. Serve immediately.

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