This creamy chicken fettuccine is so good you are not going to want to stop eating it.

This recipe reminds me of those quick packet pasta meals, without the additives and preservatives.  This recipe does not have a harmful chemical insight and it is made with pure, fresh ingredients.  It is cost effective and is 100% delicious making a plenty for the family.  What’s not to love.

 

February 20, 2018
  • 5m
  • 30m
  • 35m
  • 1

Ingredients

  • 2 skinless chicken breasts
  • 2 clove garlic
  • 40 g butter
  • 60 g tasty cheese
  • 40 g cornflour
  • 1 tsp. freshly chopped parsley (could use dried as well)
  • cracked black pepper, a few good grindings
  • 1 tbsp. thermomade veggie stock
  • 450 g milk
  • 400 mL pure cream
  • 100 g parmesan cheese, diced roughly
  • 500 g fettuccine pasta

Instructions

  1. First, you need to cook the chicken. Fill your thermie jug with enough water to cover the blades. Roughly chop your chicken and place in the steaming basket. Steam for approximately 15 minutes/steaming temp/speed 2 (varoma for those with a thermomix).
  2. Check the chicken is cooked (if not cook for a further 5 minutes). Tip out water and put chicken into the jug. Shred the chicken apart for 2-3 seconds/reverse speed 4. Set this aside to use later. No need to wash the jug.
  3. Chop garlic for 3 seconds/speed 6. Scrape down sides and add butter. Cook for 2 minutes/100ºC/speed 2.
  4. Add cheese and blitz 5 seconds/speed 7.
  5. Add everything else (except pasta) and cook 12 minutes/80ºC/speed 4.
  6. While your sauce is cooking, boil a large pot of water and cook your pasta as per packet instructions (if your sauce finishes cooking, don't worry, just leave it to rest and thicken up).
  7. Once your pasta is cooked, drain and rinse it. Then put it back into your pot, or a very large bowl and add the chicken. Pour the sauce over the top and stir through.
  8. Serve with some freshly cracked pepper and enjoy!
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