All I’m going to say is YUM!

 

Chicken and Spinach Pasta
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 cloves of garlic, peeled
  2. 1 onion, peeled and quartered
  3. A few sprigs of parsley
  4. Drizzle of oil
  5. 1 large chicken breast, chopped (you can use more)
  6. 400g tinned or fresh tomatoes
  7. 150g Philadelphia spreadable cream cheese in the chive and onion flavour
  8. 1 tablespoon veggie stock concentrate
  9. 100mls water
  10. 60g baby spinach
  11. 400g pasta of choice, or more if desired
Instructions
  1. Cook pasta on stove according to packet instructions. Alternatively you can cook the sauce first and keep warm in an insulated server and cook the pasta in the tmx.
  2. Place garlic, onion and parsley in bowl.
  3. Blitz on speed 7 for 5 seconds. Scrape down.
  4. Insert butterfly attachment. Add oil and chicken.
  5. Cook at 100 degrees, reverse, spoon soft for 5 minutes.
  6. Scrape chicken off butterfly.
  7. Add tomatoes, water and stock.
  8. Cook at 100 degrees, reverse, spoon soft for 15 minutes.
  9. Add cream cheese.
  10. Cook at 100 degrees, reverse, spoon soft for 5 minutes.
  11. In the last 3 minutes add the spinach.
  12. Stir sauce into pasta.
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