Chicken, Bacon and Mushroom stuffed Conchiglie

I love any sort of pasta dish especially if it can be prepared ahead then sprinkled with Parmesan and baked in the oven for 20 minutes before serving. These jumbo shells (conchiglie shells) have been stuffed with two fillings one is a cheese filling and that is topped with a chicken, bacon, mushroom and tomato filling. I have used the Mini Bowl for most of the chopping but you can use the Tefal Cuisine Companion main bowl with the Ultrablade and internal steam basket inserted to do the chopping

Note: I have used minced chicken but you can mince your own chicken in the Mini Bowl or the main bowl with the Ultrablade inserted.
Note: Mushrooms pulsed in the Mini Bowl can resemble a paste which won't affect the flavour of the dish, you can finely chop the mushrooms by hand if preferred.

125 gms Mushrooms halved
60 gms short cut Bacon sliced in half
1 brown Onion quartered
1 Garlic Clove
1 tablespoon Olive Oil
250 gms Chicken minced
400 gms Passata
1 teaspoon dried Italian Herbs or 1/4 cup chopped fresh herbs of choice
Salt and Pepper to taste
Pinch of Brown Sugar (optional)
20 Jumbo Shells (Conchiglie Shells)
1 tablespoon Olive Oil extra
170 gms smooth Ricotta
5 gms Parmesan freshly grated
100 gms Mozzarella finely grated
1 tablespoon Parley chopped
Extra Parmesan cheese grated

Insert Mini Bowl
Add mushrooms
Pulse 10 seconds, scrape down bowl with spatula and Pulse a further 5 seconds or until finely chopped.
Remove mushrooms from Mini Bowl and set aside.
Add bacon to Mini Bowl
Pulse 5 seconds
Remove bacon and set aside with chopped mushrooms.
Add onion and garlic clove to Mini Bowl
Pulse 5 seconds, scrape down bowl with spatula and Pulse a further 5 seconds or until finely chopped.
Remove Mini Bowl
Insert Stirring Blade. Stopper out.
Add olive oil, chopped onion, garlic, mushrooms and bacon. Slow Cook P1:5mins
Add minced chicken
Slow Cook P1:5mins breaking down chicken with spatula as required.
Add passata, herbs, brown sugar and salt and pepper.
Slow Cook P2:100deg:45mins placing some paper towelling over hole in lid to prevent splattering.
Set aside to cool.
Cook 18-20 conchiglie shells in plenty of boiling water with 1 tablespoon of olive oil added until al dente. Mine took about10 minutes.
Drain and set aside.
Combine smooth Ricotta, grated Mozzarella, 5 gms grated Parmesan and parsley in small mixing bowl.

Assembly 

Pre heat oven to 160 degrees

Spoon 3 tablespoons of the chicken sauce mixture onto base of casserole dish.
Add 1 heaped teaspoon of the combined cheese mixture into each shell and place the shells into casserole dish.
Spoon in enough chicken sauce mixture to fill each shell.
Any remaining sauce can be spooned between the shells if desired.
Top with remaining grated Parmesan.
Bake 20-25 minutes or until cheese is golden.
Garnish as desired.

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.

Chicken and Champignon Vol au Vents

Filled vol au vent cases are a perfect quick after work meal. I often make my filling and freeze individual serves in zip lock bags ready to thaw and fill vol au vent cases and bake fresh when needed. The Tefal Cuisine Companion steams the chicken and prepares the bechamel sauce to perfection effortlessly.

Note: You will need to reserve 350 gms of stock after steaming the chicken breasts.

Note: I always add herbs and spices especially sweet paprika to filling and sprinkle fresh herbs over after baking. I find the filling can be a bit bland without the herbs and spices but that is just my personal taste.

8 Vol au Vent Cases
600 gms skinless chicken breast cut into thirds
1 tablespoon olive oil
Red Capsicum 2 tablespoon diced
Green Capsicum 2 tablespoon diced
375 gms milk
350 gms reserved stock
85 gms plain flour
135 gms butter diced
1 tin champignons drained well and sliced
1 tablespoon white wine optional
Hungarian Sweet Paprika to taste (I used 1 teaspoon)
Herbs e.g. Thyme, Tarragon.
Seasoning to taste
Add 700 mls water with one vegetable or chicken stock cube or 1 tablespoon stock paste added to water in CC bowl. No Blade. Stopper Maxi.
Add chicken to internal steam  basket
Select Steam P1:20-25 mins or until chicken is cooked through.
Remove chicken and reserve 350 gms stock. Wipe out CC with paper towelling.
Dice chicken and set aside.
Insert Mixing Blade. Stopper out.
Add olive oil
Add diced red and green capsicum
Slow Cook P1:5mins scraping bowl as necessary. Leave capsicum in CC bowl and insert Whisk. Stopper in.
Add milk, 350 gms reserved stock and flour
Sp7:1min 30sec
Remove Stopper
Add butter
Sp4:90deg:12mins
Remove whisk
Stir through champignons, white wine, diced chicken, paprika, herbs and seasoning to taste.
Refrigerate until cold before filling vol au vents cases and baking at 160 deg for 20 mins or until filling has heated through. Sprinkle with fresh herbs to serve.