Ingredients

• 1 chorizo sausage, peeled & sliced
• 100g ham, sliced
• 10g oil
• 1 leek, roughly chopped
• 1 carrot, roughly chopped
• 100g mushrooms
• 1 garlic clove
• 1 stick celery
• large handful of baby spinach
• 100g tomato paste
• 400g tin tomatoes
• 1/4 tsp salt
• 2 tsp chicken stock
• 200g pasta of choice (I used Gluten free)
• 230g water 
• 100g wine or more water
• 550g chicken breast, sliced into strips
• 100g frozen peas

1. Add chorizo, ham & oil and saute for 5 minutes varoma temperature reverse. Set aside.
2. Wet a piece of baking paper & squeeze out excess water. Place this onto the varoma tray & place chicken slices on there. Set aside.
3. Place leek, garlic, mushrooms, carrot, celery, baby spinach & mix for 10 seconds speed 7, or until desired consistency.
4. Add tomato paste, tinned tomatoes, chicken stock & salt. place lid on & place varoma tray on top, cook for 15 minutes.
5. Stir chicken. Add water, wine & pasta into your bowl. Secure varoma on top & cook 120 degrees for 10 minutes reverse on slowest speed.
6. Check chicken is cooked.  Pour all content (including any chicken liquid) into thermoserver and stir through frozen peas. Allow to sit for 5 minutes.

Enjoy.

Serves about 4-6 depending on serving size.