3 tablespoons of Tomato Paste. ( Recipe for Tomato Paste made in the CC will be in my new book end of May 2017 )
1 and 1.2 tablespoons of Chicken or Vegetable Stock Paste.
30o ml Water.
1 tablespoon of Tamari Sauce.
20 gram Butter. ( about a tablespoon )
20 gram Plain Flour. ( about a tablespoon )
1 onion quartered
2 Garlic Cloves.
Approximately 6-8 mushrooms Sliced ( depending on size of mushrooms you want around 200g )
550 gram Chicken Breast. Sliced into strips
150-180 grams cream
350 – 400g Fettuccini Pasta
Tablespoon of Olive oil
HINT: for measuring small amounts I just grab my small jug add the ingredient in , tare , add the next ingredient, tare , add next ingredient etc You can even do that with the actual bowl !
I like weighing it seperate because if you make a mistake in adding ingredients you have least not put it in with the rest of the ingredients
Into the bowl put in halved onion and garlic cloves Place the Ultrablade in the blow
Blitz on Speed 10 for 5 secs
Change blade to the Stirrer
Scrape down bowl and add in the butter
Next cook on Speed 4 at temp 100 degrees for 3 minutes
Add in Mushrooms, Tamari Sauce, Stock Paste, Water, Flour , Tomato Paste and cook on Speed 4 at 100 degrees for 5 minutes
Add in Chicken and cook at Speed 4 at 100 degrees for 9 minutes
Check that chicken is cooked if not continue cooking on speed 4 at 100 degrees for another minute
Add in Cream and continue cooking on speed 4 at 100 degrees for 5 minutes
Pop sauce nto Thermo warmer .
Wash out your CC Bowl and place in 1.5 Litres of water a pinch of salt and approx half a tablespoon of olive oil
( leave stirring attachment in )
Heat the water at speed 3 at 100 degrees for 10-12 minutes ( start at 10 and if boiling temp them its ready if not do 12 minutes – it all depends on temp of your water to start with ! )
Weigh out 350g to 400g of Fettuccini dried pasta and place through the hole upright
Cook at speed 3 at 100 degrees for 10 minutes .
Your pasta will go down as it starts to get cooked and soften in the bowl. After a couple of minutes you can just push down on a few of the pasta strands to help it along as the fettuccini is very thick .
TIP: to make this dairy free you could use a dairy free milk to make it “saucy” so you could make your own oat or rice or almond milk.
Perhaps just use around 100 ml and add some cornflour
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