Creamy Chicken Fettuccine
Student cuisine
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Cook Time
25 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This Thermomix® recipe for creamy chicken fettuccine is a quick and hearty main course with chicken breast fillet, fettuccine, Parmesan and cream. Preparation takes only 25 minutes and yields 4 servings. Ideal for student cuisine or as an uncomplicated family meal. Thanks to the simple preparation in the Thermomix®, the dish is guaranteed to succeed.
Ingredients (13 ingredients)
-
500 g Chicken breast fillet
-
400 g Fettuccine
-
200 g Parmesan
-
200 g Cream
-
100 g Butter
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100 g Onions
-
15 g chopped Parsley
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2 Stk. Garlic cloves
-
2 TL Chicken stock (powder)
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1 EL Olive oil
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1.5 TL Salt
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0.25 TL black Pepper from the mill
-
0.25 TL Paprika powder, sweet
Preparation (10 steps)
Preheat oven
Preheat the oven in good time to 80 °C top / bottom heat to keep the fillet warm.
Cook fettuccine
Cook the 400 g fettuccine according to the package instructions, drain over a sieve, collecting about 200 ml of the pasta water (about a large cup).
Prepare onions and garlic
Peel 100 g onions, halve and place in the mixing bowl. Chop for 3 sec./speed 5. Add 2 cloves of garlic and chop for 3 sec./speed 7. Use the spatula to push everything down from the edge.
Sauté onions and garlic
Add 1 tbsp olive oil and 100 g butter to the onions and garlic in the mixing bowl and sauté for 2 min./120°C/speed 1.
Grate Parmesan
Put 200 g Parmesan in pieces in the mixing bowl and grate for 10 sec./speed 8. Transfer and set aside.
Prepare chicken
Halve 500 g chicken breast fillet lengthwise. If there are 4 small chicken breast fillets, there is no need to cut them.
Fry chicken
Heat 1 tbsp olive oil in a pan. Season the 4 chicken breast fillets with 1 ½ tsp salt, ¼ tsp black pepper from the mill and ¼ tsp sweet paprika powder and fry on each side for 3 minutes over medium to high heat. Remove from the pan and keep warm in the preheated oven.
Prepare cream sauce
Put 200 g cream, 2 tsp chicken stock (powder) and the grated Parmesan in the mixing bowl. Stir for 5 min./60°C/speed 2 until the Parmesan has melted. The sauce must not be too hot, otherwise the Parmesan will clump.
Add fettuccine and parsley
Add the cooked fettuccine and 15 g chopped parsley to the mixing bowl and stir for 20 sec./reverse rotation speed 2. If desired, stir in a little of the collected pasta water until creamy and season with salt.
Serve
Cut the chicken breast fillets into strips. To serve, distribute the fettuccine on plates and spread chicken strips on top.
Finished cooking? Great! 🎉
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Allergens
- Cereals containing gluten
- Milk
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