Ingredients:

Sauce

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
Salt
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

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Into the bowl put in halved onion and garlic cloves Place the Ultrablade in the blow

Blitz on Speed 10 for 5 secs

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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

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Add in Chicken and cook at Speed 4 at 100 degrees for 9 minutes

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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

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Pop sauce nto Thermo warmer .

 

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Fettuccine Pasta.

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

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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 .

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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

#tefalaustralia #cuisinecompanion #mixingfoodandlife #cooking

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