Creamy Sun-dried Tomato Chicken Pasta (Thermomix Method Included)

Calabrese

After cooking this dish a few more times in the Thermomix, I updated the recipe 13/02/15

Before you start into this there is a disclaimer: This is not a low fat, low calorie dish,but it is OH SO TASTY! It is also not a simple pasta sauce… so read on if you are still interested 🙂

While living in Sydney we often use to go to an Italian restaurant in Dee Why call Stella Blue. They make “Chicken Calabrese” which is a creamy tomato and chicken pasta with sundried tomatoes. I often enjoyed it at Stella and thought, this is so yummy I should make it at home! So in my usual style, I ordered and while eating, wrote down all the ingredients and went home and made it. I’m not sure if I got all the ingredients right, but hey, it tastes fantastic!

Calabrese in Italian means “Those who derive from Calabria”, The southern most region of the Italian mainland. I’m not sure why it is called that, I am assuming that this is a recipe from that region, I don’t exactly know.

Calabrese

It is a fiddly recipe if you don’t have a Thermomix, but it is still worth it… I have been making it for years without one but I tend to make a large batch and freeze, so I only have to make it a couple of times a year. The salt and sugar option is important, you need to balance out the flavour of the tomato. make sure when you add salt you add the same amount of sugar.

If you like my Tomato and Red Lentil Soup. Instead of using tinned soup at the end I use 400g of this sauce, it makes it oh sooooooo good!

Ingredients

2 Onions
1 Clove of Garlic
250g of Sun Dried Tomatoes (I use the strips so I don’t have to cut them)
30g of Oil from the Sun Dried Tomato Bottle
1 x 700ml Bottle of Passata
200ml Water (200g)
1 x Tin of Diced Tomatoes (400g approx)
1 x Block of Philadelphia Cream Cheese
500g  – 1 kg of Chicken Thigh (sliced into strips). You can have as much or as little chicken depending on how many people you are feeding. You can use breast, but the thigh have more flavour…I don’t mind either way!
1 – 3 Chillis (optional)
200g  Sour Cream
1 dessertspoon Sugar
1 dessertspoon Salt
Cooked Pasta (This is enough sauce for 500g – 1kg of pasta)
Parsley and Parmesan cheese to serve

Calabrese

Method – Sauce

1. Add Finely chop onions and mince garlic to a large pot and saute in the oil for about 10 minutes.

2. Add 200g of the sundried tomatoes (saving 50g for serving), 1 tin tomatoes and the bottle of passata to the pot, rinse out bottle with water and add to the cooking pot as well.

3. Bring to the boil then cook on a low simmer for 30 – 40 minutes (if you are making a double batch cook for about an hour) then salt and sugar to taste.

4. When cooked and cooled add ingredients in batches to a food processor along with the block of Philadelphia Cream Cheese. Put batches in a large bowl and stir together so that the Cream cheese is evenly distributed throughout the sauce. (If you have a stick blender, just do it in the pot, making sure you chop up the Cream Cheese)

Calabrese

This is the messy part, but so worth it!

5. This is your base sauce! You can freeze this and use later or continue on with the rest of the recipe to finish.

Method – Calabrese

1. Place another 10g of the sun-dried tomato oil in a sauce pan on a medium heat and cook the chicken breast or thighs. This is the point where you add the chilli (lots, a little, or none)

2. Pour in a batch of sauce onto of the chicken and allow to simmer gently for 20 minutes

3. Take off the heat stir and stir in sour cream and the last 50g of sliced sun-dried tomatoes.

4. Pour sauce over hot cooked pasta and sprinkle with parsley, parmesan cheese and a little chilli if you like it hot!

 THERMOMIX METHOD TM31, TM5 & TM6 Compatible

1. Place onions and garlic in mixing bowl and chop 3 seconds/speed 7.
2. Scrape down bowl and add oil and sauté 5 minutes/Varoma/Speed 2.
3. Add 200g’s of the sundried tomatoes (save 50g for serving), tin tomatoes, salt and sugar, passata and rinse out bottle with water and add to the mixing bowl as well as well (this is the point where you add the chilli, lots, a little or none).
4. Gently insert mixing basket (it is a full load so put it in slowly so that the sauce goes through the mixing basket holes and doesn’t spill over).

Calabrese

Gently, Gently

5. Add as much of the sliced chicken that will fit into the mixing basket (place the rest into the bottom of the Varoma, place onto of the closed lid and cook for 30 – 45 minutes/100 degrees/speed 2. (the time depends on how large you have cut your chicken, check to make sure it is fulled cooked before moving on the the next step)
6. Carefully remove mixing basket with the cooked chicken in it and pour into a ThermoServer.
7. Add roughly chopped Philadelphia cream cheese and sour cream to the tomato sauce in the mixing bowl and blend 1 minute/speed 5.

Calabrese

Be careful to go slowly as it’s hot!

8. Pour the contents of the mixing bowl over the chicken and stir, adding the last 50g of sundried tomatoes. Salt and pepper to taste.
9. Pour the sauce over cooked pasta (if you have a second Thermomserver you can cook the pasta in it while the sauce is cooking click HERE for the link)
10. Serve with parmesan cheese, parsley and a little bit more chilli if you like it hot.

I normally serve this with my home made egg pasta. The recipe for that can be found on my Pinterest Page. Home Made Egg Pasta 

Calabrese

I just have to share this little story because it made me very happy as I would like to think that I can cook Italian food well. One year while living in Sydney,  I volunteered to cook for some visiting Italian Pastors, I served this recipe to them and they all asked for seconds… So I think that says something. One of the ladies even asked me for the recipe, so the fact that real Italians like it, makes it my favourite!

Well that is that then. After many people asking me for this recipe, it is here for the world to see 🙂 I hope you enjoy the creamy, sundried tomato flavour of this pasta. Please let me know what you think and leave a comment.

Enjoy Irresponsibly and Happy Cooking!

 

 

 

 

 

 

 

 

Liz xx

 

 

 

 

Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.

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16 Comments

  1. Kirsty

    Oh my God, this was amazing! And so much extra sauce for another night 🙂 🙂 Love it

    Reply
    • Elizabeth Connolly

      Thanks so much Kirsty… yes it is one of my favourites for feeding a crowd and I always seem to have left over sauce to put in the freezer for another yummy recipe or a quick meal in the run! Thank you for popping in a saying hello, it was lovely to hear from you! I hop you have a great day! Liz xx

      Reply
  2. Jody

    This is hands down the best ever Pasta dish! Only problem with it is I ALWAYS eat way too much and then its all gone!

    Reply
    • Elizabeth Connolly

      LOL I know 🙂 me too, thats why I don’t make it very often 🙂 Liz xx

      Reply
    • Elizabeth Connolly

      Yes they are a favourite of mine too Lorraine! I hope you are enjoying Scotland 🙂 Liz xx

      Reply
  3. kirsten

    This …I MUST try. Looks Devine

    Reply
  4. Carrie

    This is quite possibly the best thing I have eaten in my life ,but it’s never as good as yours

    Reply
    • Elizabeth Connolly

      That is so funny Carrie 🙂 but thanks for staying… it was because you didn’t have to make it! Liz xx

      Reply
  5. Sara Rabinowitz

    Oh my goodness…you know I love it!!!!

    Reply
  6. Hotly Spiced

    How wonderful to receive those comments from some Italians. I do love the flavour of sun-dried tomatoes in a pasta sauce. And your sauce does look very rich, creamy and colourful xx

    Reply
    • Elizabeth Connolly

      Thanks Charlie… yes it is creamy, and definitely not low fat, you would have to swim a lot to work it off! 🙂 Liz x

      Reply
  7. Michelle

    Thanks Liz, I can’t wait to try this 🙂 you are a legend!

    Reply
    • Elizabeth Connolly

      Awwwe Michelle, Thanks just really enjoying cooking and sharing 🙂 Liz x

      Reply

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