What is sous vide?

Sous vide is a method of cooking your food in a vacuum-sealed bag in a water bath. By cooking the chicken at the precise sous vide chicken breast temperature, you’ll ensure you NEVER end up with dry chicken.

It all starts with your sous vide prep.

We leverage our Vacuum Sealers whenever we pull out the sous vide. By filling your Food Storage Bags and Containers with your meat and fresh seasonings and herbs, your dinner cooks in the marinade. The vacuum seal around the FoodSaver® bags acts as an essential component to lock in flavor.

What is the correct sous vide chicken temp?
Believe it or not, there is some flexibility here. While it’s recommended that chicken should be cooked to 165 degrees F, it’s actually safe to eat (and typically moister) when you sous vide it at a slightly lower temp. We opt to sous vide chicken breasts at 148 degrees for one hour.

Can you sous vide frozen chicken?
Are you into food prep? FoodSaver® Bags can even go from the freezer straight into the sous vide. Yes, you can sous vide frozen chicken!

A lot of people love to meal prep by sealing meat with marinade and herb, freezing them, and having meal prep already completed. All that’s needed is to pop the whole FoodSaver® Bag into the sous vide water bath, just add some additional cook time if you are starting from frozen. Talk about easy!

What to serve with sous vide chicken?
Sous vide chicken breast is great when served with potatoes, with rice, on top of a salad, nestled in a tortilla, and PASTA! Our sous vide boneless chicken breast was the perfect complement to this bruschetta spaghetti recipe.

Bruschetta Chicken Pasta Recipe

We love this pasta recipe as it’s a LOT lighter than a classic pasta dish like fettuccine alfredo or lasagna. The bright tomatoes add light flavor and the fresh basil is super aromatic.

Serves 2-4

Ingredients:

• 2 Boneless skinless chicken breasts

• 4 cloves of whole garlic, smashed

• 4 sprigs thyme

• 1 pound of spaghetti or angel hair pasta

• ¼ cup of olive oil

• 4 cloves of garlic, thinly slices

• 1 shallot, chopped

• 5 roma tomatoes, diced

• 8-10 basil leaves chopped

• 1 cup of shredded parmesan reggiano cheese

• 1 cup of reserved pasta water

Directions:

Start by cooking your chicken. We like to use our FoodSaver® to vacuum-seal our chicken breasts with smashed whole cloves of garlic and fresh thyme. Sous vide the chicken at 148  degrees F for 60 minutes. At this point your chicken will be fully cooked from the center to edge. You may want to give the outside a quick sear if you like a little extra texture on your meat, like we do.

Next, cook your spaghetti.

In a large skillet, heat up the olive oil on medium heat and add the sliced garlic and shallots. Saute for 1-2 minutes until the garlic is fragrant.

Next, add in your tomatoes and stir while you cook the mixture for a few minutes. At this point, add your cooked spaghetti directly into the skillet.

Season generously with salt and pepper and add a ladle of the starchy pasta water. Add your shredded parmesan reggiano cheese and fresh basil.

Slice your chicken and place it on the top of the pasta. Garnish with additional basil and a final drizzle of olive oil.

Bon appetit!