Chicken Stroganoff with Fettuccine

Chicken Stroganoff with Fettuccine



3 tablespoons of Tomato Paste.  ( Recipe for Tomato Paste made in the CC is in my new cookbook – purchase here – hard copy completely sold out but eBook available ) 
1 and 1/2 tablespoons of Chicken or Vegetable Stock Paste.
30o ml water
1 tablespoon of  Tamari sauce.
20 gram butter or oil or combo
20 gram plain flour
1 onion quartered
2 garlic cloves.
200g mushrooms sliced (approximately 6-8 mushrooms)
550 gram chicken breast sliced into strips
150-180g of cream

350 – 400g fettuccini pasta
1 tablespoon 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

Into the bowl put in halved onion and garlic cloves Place the Ultrablade in the bowl
Place onion and garlic into bowl speed 12 for 10 seconds
Change blade to the Stirrer
Scrape down bowl and add in the butter or oil or combo
Add oil sauté on P1 slow cook at 130 degrees for 4 minutes – leave stopper out
Add in Mushrooms, Tamari Sauce, Stock Paste, Water, Flour , Tomato Paste and cook on Speed 4 at 100 degrees for 5 minutes with stopper in
Add in Chicken and cook at Speed 4 at 100 degrees for 9 minutes
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





Chocolate Dipped Strawberries from Edible Blooms

Pop sauce into a thermo warmer .

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
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 .

For full recipe on long pasta in your Cuisine Companion check this post out – Long pasta in the Cuisine Companion

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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