Creamy Sun-Dried Tomato Chicken Pasta

Thermomix recipe: Creamy Sun-Dried Tomato Chicken Pasta. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 onion, quartered
• 2 cloves garlic
• 30 g olive oil
• 60 g sun-dried tomatoes in oil, drained (reserve 1 tbsp oil)
• 500 g chicken breast, cut into 2-3 cm pieces
• 500 g chicken stock
• 1 tsp dried oregano or Italian herbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 250 g short pasta (e.g., penne, fusilli)
• 150 g heavy cream (double cream)
• 50 g Parmesan cheese, grated
• 60 g fresh spinach (optional)

Instructions

1. Place onion and garlic into the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
2. Add olive oil and the reserved 1 tbsp oil from sun-dried tomatoes to the mixing bowl. Sauté 5 min / 120°C / Speed 1.
3. Add drained sun-dried tomatoes to the bowl. Sauté for 2 min / 120°C / Speed 1.
4. Add chicken pieces to the mixing bowl. Cook 8 min / 120°C / Reverse / Speed 1. Ensure chicken is lightly browned.
5. Add chicken stock, oregano, salt, and pepper to the bowl. Bring to a boil for 2 min / 100°C / Speed 1.
6. Add pasta to the mixing bowl. Cook according to package instructions (typically 10-12 minutes) / 100°C / Reverse / Speed 1. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation and prevent splatter.
7. Pause halfway through pasta cooking (approx. 5-6 minutes). Scrape down the sides and bottom of the bowl with the spatula to ensure pasta is not sticking and is evenly submerged. Continue cooking.
8. Once pasta is cooked, add heavy cream, grated Parmesan cheese, and fresh spinach (if using) to the bowl. Cook 3 min / 90°C / Reverse / Speed 2.
9. Check seasoning and adjust if necessary. Serve immediately.

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