Broccoli Cauliflower Chicken Pasta Bake
This delicious pasta bake is an absolute crowd-pleaser and the perfect go-to dinner for busy weeknights!
Servings: 4
Calories: 545kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett und Messer
- Pfanne
- Auflaufform ca. 25 cm x 20 cm
Zutaten
- 25 g Olive oil
- 1350 g Water
- 2 tsp Salt
- 250 g Pasta
- 150 g Cauliflower florets
- 150 g Broccoli florets
- 1 Onion
- 1 Garlic clove
- 400 g Chicken breast fillet
- 50 g Tomato paste
- 20 g All-purpose flour
- 250 g Light cooking cream (7% fat) or regular heavy cream
- 1 tsp Vegetable bouillon powder heaping
- 1 tsp Sweet paprika
- ½ tsp Black pepper
- 70 g Shredded cheese
- Etwas Fresh parsley
Zubereitung
- Add 1150 g water, 1 tsp salt, and 10 g oil to the mixing bowl and bring to a boil for 10 min / 100°C / speed 1.
- Meanwhile, pat the chicken breast dry, cut into strips, and sear in a skillet until browned.
- Add the pasta, broccoli florets, and cauliflower florets to the mixing bowl and cook for 7 min / 98°C / reverse mode / speed 1.5.
- Drain well, transfer into your baking dish, and scatter the seared chicken evenly over top.
- Preheat your oven to 180°C (350°F) conventional heat.
- Rinse the mixing bowl with cold water.
- Peel the onion and garlic clove, quarter them, and place in the mixing bowl. Chop for 5 sec / speed 5, then scrape down the sides of the bowl with a spatula.
- Add 15 g oil and sauté for 3 min / 120°C / speed 1.
- Next, add the tomato paste, flour, 200 g water, cream, vegetable bouillon, black pepper, 1 tsp salt, and sweet paprika, then cook for 4 min / 100°C / reverse mode / speed 2.
- Pour the sauce over the chicken and pasta, sprinkle generously with shredded cheese, and bake on the lower oven rack for 20 min until golden and bubbly.
- Garnish with fresh parsley and serve hot!
