Chicken and Vegetable Fettuccine

//Chicken and Vegetable Fettuccine

Originally posted to our Facebook page 16th December 2013.

Well I had a recipe in front of me to follow from an old cookbook of mine but of course I ended up just winging this. I don’t know why I bother getting the cookbooks out!

It’s delicious. I used a store bought chicken stock concentrate pot as I have run out of veg concentrate. In the recipe I have written veg or chicken stock concentrate. Either would work. The stock used will determine the taste of this dish.

There is quite a bit of yummy liquid in this dish so what I have done is poured most of the chicken and vegetable mix over the pasta and left about a third of the liquid and veg in the bowl (remove all chicken) and blitzed until smooth. I will freeze and use this as a pasta or pizza sauce as its delicious!

You can just serve the whole thing over pasta if you prefer.

Chicken and Vegetable Fettuccine
Serves 4
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 chicken breasts, chopped into pieces
  2. 6 slices of shortcut bacon, diced (you can chop in the tmx if you prefer)
  3. 10g oil
  4. 1 onion, peeled and quartered
  5. 2 cloves of garlic, peeled
  6. 1 zucchini, diced
  7. 1 carrot, diced into small pieces
  8. 30g spinach leaves
  9. 600g tinned diced tomatoes
  10. 80g tomato paste
  11. 1-2 tabs chicken or vegetable stock concentrate, to taste
  12. 3 tablespoons of water
  13. Pepper, to taste
  14. A few sprigs of parsley
  15. 400g fettuccine
Instructions
  1. Cook pasta according to packet directions. You can make the sauce, put into an insulated server and then cook the pasta in your thermo mixer if you prefer.
  2. Place onion and garlic into bowl.
  3. Blitz on speed 8 until fine.
  4. Scrape down.
  5. Insert whisk attachment.
  6. Add oil, bacon and chicken.
  7. Cook for 5 mins on steaming temperate, reverse, soft speed.
  8. Add carrot, tomatoes, water, stock and paste.
  9. Cook for 15 mins on steaming temperate, reverse, soft speed.
  10. Add zucchini, parsley and spinach.
  11. Cook for 5 mins on steaming temperate, reverse, soft speed.
  12. Serve over pasta or stirred through.
Notes
  1. Those with a Thermomix will know their steaming temperature as Varoma temperature. Other machines will know it as the steaming or ST temperature.
  2. You may know your whisk attachment as the "butterfly attachment".
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2017-06-12T11:22:25+00:00May 26th, 2014|Categories: Lunch and Dinner|2 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

2 Comments

  1. Faye June 11, 2014 at 6:52 pm - Reply

    Is this recipe suitable to freeze?

    • Peta June 15, 2014 at 7:51 pm - Reply

      Yes it can be frozen Faye 🙂

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