One-Pot Chicken and Spinach Pasta
This easy one-pot pasta packed with juicy chicken and fresh spinach is the ultimate quick weeknight dinner. It proves just how fast, fun, and effortless delicious home cooking can be!
Servings: 4
Calories: 533kcal
Equipment
- Thermomix
- Schneidebrett
- Messer
- Teigschaber
Zutaten
- 3 Garlic cloves
- 100 g Sun-dried tomatoes in oil drained
- 1 Red bell pepper
- 20 g Sunflower oil
- 1 tbsp Tomato paste
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Smoked paprika or sweet paprika
- 1 tbsp Italian seasoning
- 1 tbsp Vegetable bouillon paste
- 400 g Chicken breast fileted cut into 3 cm (1-inch) pieces
- 250 g Light cream (15% fat)
- 350 g Water
- 250 g Fusilli pasta
- 80 g Fresh spinach
For garnish:
- Parmesan cheese for serving
- Fresh parsley chopped, for serving
Zubereitung
- 3 Garlic cloves, 100 g Sun-dried tomatoes in oil, 1 Red bell pepperFirst, peel and halve the garlic cloves, drain the sun-dried tomatoes, and seed and chop the red bell pepper into chunks.
- Add them all to the mixing bowl and chop for 5 sec / speed 6. Scrape down the sides of the bowl with a spatula and repeat if needed.
- 20 g Sunflower oil, 1 tbsp Tomato pasteNext, add the oil and tomato paste, then sauté for 3 min / 120 °C / speed 1.
- 400 g Chicken breast filetedMeanwhile, cut the chicken breast into roughly 3 cm (1-inch) bite-sized pieces.
- 1 tsp Salt, ½ tsp Black pepper, 1 tsp Smoked paprika, 1 tbsp Italian seasoning, 1 tbsp Vegetable bouillon paste, 250 g Light cream (15% fat), 350 g Water, 400 g Chicken breast filetedAdd the seasonings (salt, pepper, Italian seasoning, vegetable bouillon paste, paprika), chicken, light cream, and water to the mixing bowl and cook for 10 min / 100 °C / reverse / gentle stir setting.
- Give everything a good scrape and stir with your spatula, making sure to loosen any tasty bits stuck to the bottom of the bowl.
- 250 g Fusilli pastaAdd the pasta and fold it in with the spatula. Cook according to package instructions for approx. 10–12 min / 100 °C / reverse / gentle stir setting.
- Check the pasta for doneness. If you like it a bit more tender, extend the cooking time by 1–2 minutes until it reaches your ideal al dente texture.
- 80 g Fresh spinachFinally, toss in the washed, spun-dry fresh spinach and gently stir with the spatula until it just wilts into the hot pasta.
- Parmesan cheese, Fresh parsleyServe immediately topped with a generous dusting of grated Parmesan and fresh parsley. Enjoy!
