Creamy Mediterranean Chicken, Vegetable & White Bean Sauce

Place 500 g of water in the mixing bowl. Place the chicken breasts in the Varoma dish. Steam for 20-30 min/Varoma/speed 1, depending on thickness. Check that the thickest part reaches 74°C. Remove chicken and set aside. Reserve Buddy's portion before adding any garlic, onion, salt, or sauce. Shred 225-340 g of the remaining chicken with forks for the recipe; refrigerate any unused cooked chicken promptly. Empty and clean the mixing bowl.

Add ½ onion and 2-3 garlic cloves to the mixing bowl. Chop for 5 sec/speed 5. Scrape down the sides of the mixing bowl with the spatula.

Add 14 g olive oil. Sauté for 3 min/120°C/speed 1, with the measuring cup removed.

Add 1 medium zucchini, cut into chunks, and 1 red bell pepper, deseeded and cut into chunks. Chop for 3 sec/speed 4. Check texture; leave somewhat chunky.

Sauté vegetables for 5 min/120°C/reverse/speed "spoon", with the simmering basket on the mixing bowl lid as a splash guard.

In a small bowl, mash about ¼ cup (approximately 60 g) of the drained cannellini beans with a fork until creamy. Set aside.

Add 680 g tomato sauce, the mashed beans, ½ tsp dried oregano, ½ tsp dried basil, black pepper to taste, and an optional pinch of crushed red pepper flakes. Simmer for 10 min/100°C/reverse/speed "spoon", with the simmering basket as a splash guard. If too thick, add 15-30 g water or unsalted chicken cooking liquid.

Add the remaining whole cannellini beans (approx. 365 g), 50-60 g baby spinach, and 225-340 g shredded cooked chicken. Cook for 3-4 min/100°C/reverse/speed "spoon", until the chicken is heated through and the spinach is wilted.

Serve with a squeeze of fresh lemon juice and optional crumbled feta, grated Parmesan, or Asiago. Adjust seasoning to taste.