220gPhiladelphia light cream cheesesour cream can be used if preferred
120gpesto pasteall the paste that was made in step one
90gwater
Instructions
Place parmesan in TM Bowl. Grate 3 sec/Speed 9. Reserve in a small bowl for serving.
50 g Parmesan cheese
Pesto
Without cleaning the TM Bowl - Place garlic in TM. Grate 3 sec/Speed 9.
10 g garlic
Add basil, seeds, oil, lemon and salt to the garlic. Chop 5 sec/Speed 9.
30 g basil, 50 g pinenuts, pepita and sunflower seed mix, 25 g oil, 1 TBS lemon juice
Scrape down the bowl. Chop 5 sec/Speed 4. Reserve in a small bowl.
Preparing the Chicken
Without cleaning the TM Bowl. Add the garlic and peppercorns to TM Bowl. Chop 3 sec/Speed 9.
10 g garlic, 6 peppercorns
Add the diced chicken, oil, stock paste and salt. Cook 15 minutes/Varoma/Soft Spoon (Reverse Mode). Place TM Spatula in the MC hole instead of MC. (This helps agitate the chicken without you needing to be there.
650 g chicken thigh fillets, 1 TBS oil, 1 teaspoon thermomix stock paste, ¼ teaspoon salt
Add the reserved pesto, cream cheese and water (for a thinner sauce). Cook 5min/Varoma/Soft Spoon (Reverse Mode) TM Spatula In.
220 g Philadelphia light cream cheese, 120 g pesto paste, 90 g water
Serve immediately with the grated Parmesan cheese.
Notes
NOTE: The pesto chicken should be served as soon as it's ready as the sauce will thicken slightly as it cools. If you do find the sauce thick, add 50mls of water and heat 3min/Varoma/Soft Spoon (Reverse).To avid the chicken being shredded use large diced pieces of chicken and ensure that reverse mode is enabled.