A great recipe to use up any leftover cooked bbq chicken or roast chicken.
Week 44 - Chicken & Spinach in Creamy Yoghurt Sauce - ThermoFun
Serving Size
serves 4
Ingredients
- 300g spiral/penne pasta
- 40g parmesan cheese, cubed
- 80g cheddar cheese, cubed
- 1 large onion, peeled and halved
- 3 garlic cloves, peeled
- handful fresh parsley, divided
- 1 teaspoon oregano, dried
- 1 teaspoon thyme, dried
- 20g olive oil
- 30g TM vegetable stock concentrate
- 100g white wine
- 160g greek yoghurt
- 130g sour cream
- 300g shredded cooked chicken
- 1 bay leaf
- 60g baby spinach
Instructions
- Cook pasta in your ThermoServer Click Here for directions.
While your pasta is cooking, continue on to make your sauce - Place parmesan cheese into TM bowl and grate 10 sec / speed 9. Set aside.
- Place cheddar cheese into TM bowl and grate 10 sec / speed 9. Set aside.
- Place onion, garlic, parsley (reserving some for garnish), oregano, thyme and oil into TM bowl and chop 3 sec / speed 5.
- Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add stock, wine, yoghurt and sour cream and cook 5 mins / 100°C / speed 1.
- Add chicken and bay leaf and cook 5 mins / 100°C / speed 1 / Reverse.
- Add cheddar cheese 3 mins / 100°C / speed 1 / Reverse / MC off, placing simmering basket on TM lid to prevent spatter.
- Drain pasta and return into empty ThermoServer.
- Pour chicken and sauce into pasta and combine well.
- Add baby spinach and stir through.
- To serve, garnish with parmesan cheese and parsley.
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