Marry by name, marry by nature, a perfect combination of umami flavors.
Ingredients
21 OZ / 600 G chicken breast
10.5 OZ / 300 G penne pasta
5.5 OZ / 150 G bacon
8 OZ / 225 G onion
2 EA garlic
2 OZ / 55 G butter
3.5 OZ / 100 G parmesan cheese
17.5 OZ / 500 ML chicken stock
1.5 OZ / 40 G flour
7 OZ / 200 G sun dried tomato
1 PINCH salt
1 PINCH pepper
3 SPRIGS parsley
53 OZ / 1500 ML water
Directions
Roughly chop the parmesan cheese. Add your parmesan and parsley to the mixing bowl. Chop the mix for 8 seconds / speed 8. Empty from the mixing bowl and reserve for later. Clean out the mixing bowl.
Wash, peel and roughly chop the onion. Add the peeled garlic, bacon, onion and sun dried tomato to the mixing bowl. Chop the ingredients for 10 seconds / speed 6. Scrape down the sides.
Cube the butter. Add the butter to the mixing bowl. Sauté for 5 minutes / 265°F|130°C with the measuring cup removed. Scrape down the sides.
Add the flour and stock to the mixing bowl along with a little seasoning. Cook with the measuring cup inserted for 10 minutes / 230°F|110°C / speed 2 / stir. Once cooked, remove from the mixing bowl and reserve for later. Clean out the mixing bowl.
Add your water to the mixing bowl. Preheat your water for 10 minutes / 265°F|130°C / speed 1 / stir. While your water preheats, chop your chicken into half-inch dice and arrange on the deep steaming tray.
Add your pasta into the mixing bowl along with some salt. Attach your deep steaming tray. Cook your pasta and chicken, make sure you stir your chicken half way through for 15 minutes / 265°F|130°C / speed 1 / stir. Once cooked, remove your deep steaming tray and strain the water from the pasta.
Add your pasta, sauce, cheese mix and chicken back to the mixing bowl and mix your ingredients for 20 seconds / speed 2 / stir.
Enjoy your dish!
Recipe Note
TIPS:
If your pasta is too dry, add some stock in to loosen things up.
If pasta sauce not fully mixed, stir with the spatula to combine.
