Creamy Tomato & Chicken Shells (One-Pot)

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Recipe's preparation

Chop Aromatics:

Place 1 onion (halved)[/b] and 2 garlic cloves[/b] into the mixing bowl.

Chop:[/b] 3 sec / Speed 7[/b]

Scrape down the sides of the bowl with the spatula[/i]

Start Chicken

Add the 500g chicken thigh pieces[/b]

Cook:[/b] 3 min / 100°C / Reverse / Speed Spoon (soft stir). (This just seals the chicken slightly before the liquid is added).[/i]

Make the Broth

Add 400g passata[/b], 350g water[/b], 1 tbsp stock paste[/b], herbs[/b], sugar[/b], salt[/b], and pepper[/b].

8 min / 100°C / Reverse / Speed 1. (We need the liquid boiling before adding the pasta[/i]

Cook Pasta

Add 300g shell pasta[/b]. Tip: Ensure the pasta is submerged in the liquid as much as possible.[/i]

Cook:[/b] Time per packet instructions (usually 12 mins) / 100°C / Reverse / Speed Spoon. (Keep the Measuring Cup (MC) [/i]OFF[/i][/b] and place the simmering basket on top of the lid to catch spatters while letting the sauce reduce).[/i]

Finish & Serve

Check the pasta is al dente. If needed, cook for 1-2 more minutes.

Optional:[/i] Stir in 60g cream[/b] and a handful of baby spinach[/b] and let it sit in the hot bowl for 2 minutes to wilt the spinach and thicken the sauce.Pour into a ThermoServer (or large bowl) and let it rest for 5 minutes before serving—the sauce will thicken further as it stands.