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 Pattisserie too.  ahahaaa

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, I own 3 in the cooking school, and it’s a no brainer for me.  I think the only answer I can give to you is “if you can see a use for it, then go for it”.

There’s a whole lot of people out there that think the cost for this bench top kitchen unit is way too much, but really?  How much was your oven, your dishwasher or kitchen aid that just rotates or even your phone for that matter?  The Thermomix is a technically precise piece of equipment, and for me, I use it for all sorts of things.

I have an absolutely brilliant consultant, she’s patient and kind and always finds the time to chat when I need her.  No pressure but real advice. If you want to chat with her here’s her Facebook page.

Anyway enough of that.  I guess you figured this recipe is for the Thermomix.  I gave the recipe to our girls in our Bake Club Closed FaceBook Group last week, and they love it.  I hope you do too.

Chicken pasta cacciatore made in the Thermomix

Thermomix Chicken Pasta Cacciatore yum, you can make this thick and creamy or more like a thick soup. My preferred stock would be of course my powdered because I’ve got it on hand, but I also love the little continental pots you can get at the supermarket.  They look like this.  They’re also convenient to have on hand, and the taste is excellent.

Thermomix Chicken Cacciatore with Pasta

Thermomix Chicken Pasta Cacciatore
One Pot Chicken Cacciatore this is delicious and easy to make
Recipe type: Main
: Italian
Serves: 4 serves
  • 180 g Brown onion
  • 2 cloves Garlic
  • ½ cup Fresh Basil leaves
  • 40 g Olive oil
  • 500 g Water or 400 g if you want your pasta really thick
  • 500 g Chicken thigh fillets cut into bite-size pieces
  • 400 g Annalisa Tomatoes Diced
  • 1 Tbsp Bec's powdered stock or 1 x 10 gm Continental chicken stock pot
  • 1 tsp sugar any you wish but a dark brown works well
  • 1 tsp Pink Murray Valley Salt Flakes or ½ tsp fine salt
  • ½ tsp freshly ground black pepper
  • 1 package Always fresh Pitted Kalamata olives 50 g
  • ½ jar Roasted Peppers (Always Fresh Whole Jar 330g use half)
  • 150 g Pasta spirals, penne or farfalle
  • 200 g Fresh mushrooms sliced
  1. 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. Sauté for 5 minutes/120°c or Varoma/speed 1.
  2. Add the tinned tomatoes, vegetable stock, water, sugar, salt and pepper and chicken cubes pop on the lid and place the simmering basket on top then set to cook for 15min/100°c/reverse speed + 1
  3. 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
  4. allow to rest 10 minutes before serving for the pasta to absorb the delicious sauce and be the right texture.


Let me know what you think. I’d love your feedback. 😉


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