26 Mar Chicken & Chorizo Creamy Tomato Pasta
- 2 garlic cloves peeled
- 1 brown onion peeled and quartered
- 1 zucchini roughly chopped
- 1 red capsicum roughly chopped
- 1 chorizo halved lengthways and thinly sliced
- 20 g olive oil *
- 1 can tomatoes
- 200 g water *
- 200 g pouring cream or coconut cream for DF *
- 1 TBS vegetable stock paste*
- 350 g penne pasta
- 350 g chicken breast chopped into 2cm pieces
- handful spinach
Place garlic into mixing bowl and chop 2 sec / speed 8.
Add onion into mixing bowl and chop 2 sec / speed 6.
Scrape down sides of bowl and add zucchini and red capsicum and chop 3 sec / speed 5.
Add chorizo and olive oil and sauté 5 min / varoma / reverse / speed 1.
Add can tomatoes, water, cream and vegetable stock and cook 8 min / 100°C / reverse / speed 1.
Add the chicken and pasta ensuring pasta is submerged in sauce and cook 8 min / 100°C / reverse / speed soft.
Check to ensure chicken and pasta are cooked through. Prolong cooking for 2 or so more minutes if needed.
Stir through spinach for 5 sec / reverse /speed 1.
Rest for 5 mins and serve.
Try sprinkling in some chili flakes after adding the zucchini and capsicum for a little heat.
If you have an insulated serving bowl, you can add your spinach into this bowl and pour over pasta to rest before serving.
Sprinkle with parmesan if desired.
Dairy Free Variation
Replace pouring cream with coconut cream.
Gluten Free Variation
GF pasta in place of regular pasta.
Eat straight after cooking to avoid the GF pasta going soggy.
Please observe the safety instructions in the Thermomix instruction manual at all times.