Thermomix creamy mustard chicken spaghetti.

The thermomix. Another bandwagon I had to jump on. I mean hey, it’s shiny and cost a lot so it must be good right? I’ve found when it comes to the thermomix, there are two kinds of people. Those that have one and absolutely love it or those that wish they had one. Well now there is a third, people like me. I have one and when I remember I have one, I think about maybe using it. Mostly I don’t bother.

Don’t get me wrong, it is an impressive bit of kit. The things it can do are pretty awesome. For example:

  • It can turn sugar into icing sugar. How cool is that! Now when I go to the store I can bypass buying icing sugar and head straight for the sugar to take home and stand around while it grinds it up into icing sugar.
  • It can turn bread into breadcrumbs. Amazing! I don’t even have to walk down that aisle any more. I just buy bread and according to the everyday cookbook all I have to do is wait until the bread is frozen before I can mill it. I hope I’m not in a rush that day.
  • It can make butter. Yes butter! All you have to do is whip some cream until the solids and liquids separate. Strain the solids, add some water and do it all again. Or you could do what I do and just buy butter.
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That one time I actually did make my own butter two years ago.

Now having said all that, I’ve made some great food in it and I will endeavour to do so more often and share the results with you all. Although I can’t commit, I can only try.

One such meal that Papa, Roman and I have enjoyed is a creamy mustard chicken spaghetti and you can enjoy it too, provided you have a thermomix.

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The Ingredients.
  • 500g Chicken thighs diced
  • 1 onion
  • 2 cloves of garlic
  • 10g oil
  • 4 rashers of bacon diced
  • 3 tbsp seeded mustard
  • 800g water
  • 2 vegie stock cubes (Only because I don’t make the thermomix vegetable stock)
  • 300g cream
  • 300g pasta
  • 1 cup of peas
  • Salt & pepper to taste
  • Parmesan cheese to garnish

Now what you have to do is:

  1. Add onion and garlic to bowl and chop for 5 seconds on speed 7
  2. scrape down sides of bowl, add olive oil and sauté for 2 mins at 100deg on speed 2.
  3. Add diced bacon and chicken and sauté for 10 minutes at 100deg reverse speed 1.
  4. Add stock cubes, water, cream, mustard and spaghetti taking care to incorporate through the lid until the spaghetti softens and is completely absorbed into the sauce cooking for 20 minutes at 100deg reverse soft speed or until spaghetti is cooked.
  5. Add peas through the lid when there is 5 minutes left of cooking.

Until next time…

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Yum.

 

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