Chicken Garlic Alfredo Pasta

I love one pot meals cooked in the Tefal Cuisine Companion, soups, risotto, curries etc  but I also love the caramelisation that some of the meals cooked in the Tefal Cuisine Companion need by placing in the oven smothered in cheese and baked until golden. This chicken garlic alfredo pasta is one of those meals. Of course you can serve straight from the bowl garnished with parmesan and fresh herbs or do as I do and place in a casserole, sprinkle with cheese, bake until golden and then serve with grated parmesan and fresh chopped herbs and chilli from the garden.

Baked in the oven and garnished with fresh herbs, chilli and olive oil.

Served straight after cooking in the Tefal Cuisine Companion garnished with Parmesan, chilli and herbs.

1 tablespoon home made stock paste or 1 chicken stock cube.
500-600 gms chicken fillets skin removed and cut into quarters
1 tablespoon olive oil
4 large cloves garlic crushed
1 chilli chopped finely (optional)
Reserved liquid from steaming chicken fillets (add enough water to make up to 650mls)
300mls cream
250gms pennette
2 tablespoons parsley chopped
150 gms sun dried tomatoes roughly chopped
1 & 1/2 cups cheddar cheese grated
1/4 cup parmesan cheese grated plus extra to serve
50 gms baby spinach leaves
Salt and pepper
Fresh chopped herbs e.g. basil, oregano, thyme
Chilli fresh chopped or dried flakes
Rocket leaves

Add 700 mls water with 1 tablespoon home made stock paste or 1 chicken stock cube into bowl.
Insert Internal Steaming Basket. Stopper in Maxi position.
Place quartered chicken fillets evenly into steam basket.
Select Steam1:20-25mins or until chicken is cooked through.
Remove chicken and reserve liquid. Chop chicken into large dice when cool enough to handle and cover with foil to keep warm..
Wipe bowl with paper towelling.
Insert stirring blade, Stopper out.
Add oil, garlic and chilli (optional) to bowl. Sp3:90deg for 1min or until fragrant.
Add reserved liquid made up to 650 mls with water, cream and pennette. Stir through with spatula.
Slow Cook P2 for 20 mins or until pasta is al dente.
Add chicken, parsley, sundried tomatoes, grated cheddar and grated Parmesan. Stir through with spatula. Slow Cook P2 for 5 mins. adding spinach leaves in final 2 mins.
Season with salt and pepper. Serve immediately garnished with fresh herbs, rocket leaves, chilli and extra Parmesan or empty into casserole dish, top with mozzarella or pasta bake cheese, drizzle with olive oil and bake 20 mins or until cheese is golden.
Serve with extra parmesan, chilli, fresh chopped herbs, rocket leaves and a drizzle of olive oil.