Originally posted to our Facebook page 14th December, 2013.
Tonight was a “use the odds and ends from the fridge” dinner. Thankfully it turned out to be a winner! Will cook this again.
Chicken, Snow Pea and Broccoli Pasta
Serves 4
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 2 chicken breasts, diced
  2. 1 onion, peeled and quartered
  3. 2 garlic cloves, peeled
  4. 10g olive oil
  5. 200mls thickened cream
  6. 200g sun dried tomato tepenade
  7. 1 tablespoon vegetable stock concentrate, or to taste
  8. Pepper
  9. 20 snow peas, can chop in half if big (use as many as you like though)
  10. 10 small florets of broccoli
  11. 400g pasta
  1. Cook pasta as per directions. Alternatively, cook the sauce component and place into an insulated server to stay warm and then cook pasta in the bowl. I just cook my pasta on the stove whilst the sauce is cooking away.
  2. Place onion and garlic into bowl. Blitz on speed 9 for 6 secs.
  3. Add whisk attachment.
  4. Add chicken and oil to the bowl.
  5. Cook at 100 degrees, reverse, soft speed for 5 minutes.
  6. Scrape any chicken off the butterfly. Keep butterfly in place.
  7. Add stock, cream, tepenade and pepper to taste.
  8. Cook at 100 degrees, reverse, soft speed for 15 minutes.
  9. Add broccoli and snow peas. Cook for a further 5 mins.
  10. * I like a slight crunch to my snow peas. If you don't add the with about 7 mins to go.
  11. Serve over pasta.
  1. You may know your whisk attachment as the "butterfly attachment".
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