The Thermomix is made for these easy one-pot meals, isn’t it? Oh wait, I’m a pastry chef, and I think they’re actually made for all things Patisserie too.
I’m always being asked, “is a Thermomix really worth the money” I’m probably the wrong person to ask. I use mine all the time. We have 3 in the cooking school, and it’s a no-brainer for us. There are a whole lot of people out there that think the cost for this benchtop kitchen unit is way too much. But is it really? How much was your oven, your dishwasher or kitchen aid, or even your mobile phone for that matter? The Thermomix is a quality, technically precise piece of kitchen equipment, and I use it for all sorts of things.
Anyway, enough of that. I guess you figured this recipe is for the Thermomix. Enjoy 🙂
You can make this Chicken Pasta Cacciatore either thick and creamy or more like a thick soup. Of course, my preferred stock would be my homemade stock or my powdered stock if I’ve got it on hand, but I also love these little continental stock pots you can get at the supermarket. They’re also convenient to have on hand, and the taste is excellent. Or, if you’re inclined, make your own stock. It’s easy, really.
Chicken Pasta Cacciatore
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- 180 g Brown onion cut into quarters
- 2 cloves Garlic
- 1/2 cup Fresh Basil leaves about 20g
- 40 g Olive oil
- 400 g Water
- 500 g Chicken thigh fillets cut into bite-size pieces (cubes) not too small their size will reduce when cooked
- 400 g Annalisa Tomatoes Diced or whole This tomato is thick and not wattery
- 1 Tbsp Bec's Umami powdered stock or 1 x 10 gm Continental chicken stockpot
- 1 tsp sugar any you wish but a dark brown works well
- 1 tsp Pink Murray Valley Salt Flakes or 1/2 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 1 package Always fresh Pitted Kalamata olives 50 g
- 1/2 jar Roasted Peppers If you use Always Fresh Jar 330g use half
- 150 g Pasta Penne I use Barilla Pasta Penne Rigate
- 200 g Fresh button mushrooms sliced
- Please note: if you alter the quantity of the ingredients for this recipe you will have to test the timing in the Thermomix.
- Place brown onion, garlic cloves, fresh basil into the mixing bowl and chop for 3 sec/speed7. Scrape down the sides of the bowl with a spatula and weigh in the olive oil. Place the simmering basket on top of the lid Sauté for 5 minutes/120°c or Varoma/speed 1.
- Add the tinned tomatoes, vegetable stock, water, sugar, salt and pepper and cubes of chicken , pop on the lid and place the simmering basket on top then set to cook for 15min/100°c/reverse speed + 1
- Add the red chopped red capsicum, sliced mushrooms, olives and pasta replace the lid and the simmering baskets and cook for a further 15 min/100°c/reverse speed slow stir
- allow to rest 10 minutes before serving for the pasta to absorb the delicious sauce and be the right texture.