Ingredients
Sauce
- 250 g Milk
- 130 g cottage cheese
- 1 tablespoon chicken stock paste
- 1 tablespoon cornflour
- 2 tablespoons Parmesan cheese
Chicken
- 500 g boneless skinless chicken thigh, Cut into cubes
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried basil
Pasta
- 250 g Fettuccine
- 125 g Pasta water, Reserved
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I'm cooking this todayRecipe's preparation
Weigh in milk, cottage cheese, chicken stock paste, parmasen cheese and cornflour to mixing bowl.
2. Enter
"Thickening" thickening mode and start on 80 degrees.
While sauce is cooking cook your pasta according to packet instructions. Once cooked reserve 1/2 cup of cooking water.
3.Season chicken in bowl with all spices and mix well
4.On medium-high heat, heat a frypan and fry chicken until brown on both sides and cooked through.
5. Turn heat down on frypan and add sauce to frypan with chicken. Stir slowly to deglaze pan.
6. Add pasta cooking water and cooked pasta to pan and stir to combine
Sauce
Chicken and Pasta
Tip
Try frying myshrooms with the chicken. Or just make the sauce and turn into Mac and cheese.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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