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Clone of creamy tomato chicken, bacon & mushroom fettuccini (dairy free if omit parmesan)



4 portion(s)


  • 1/2 Brown, onion
  • 1-2 cloves garlic
  • 30-50 grams olive oil
  • 200 grams bacon, sliced
  • 200 grams Chicken fillets, diced
  • 100 grams mushrooms, sliced
  • 250 grams tomato passata
  • 1 heaped tablespoons Vegetable stock paste
  • 200 grams coconut cream
  • pepper to taste
  • 250-300 grams dried fettuccini pasta, broken in half
  • 300 grams water
  • fresh basil leaves to taste
  • 50-100 grams Parmesan cheese, crust removed, cut into pieces (3cm)

1/2 tsp Italian herbs


Recipe's preparation

  1. 1. Place parmesan cheese into mixing bowl and grate 10sec/speed 9 transfer into a bowl and set aside.

    2. Place onion & garlic into bowl. Chop 3 sec/speed 7. Scrape down sides of mixing bowl using spatula.

    3. Add bacon and olive oil, cook 5 minutes/120 degrees/speed1.

    4. Add tomato passata, mushrooms, water, italian herbs, coconut cream, vegetable stock & pepper, cook for 10 minutes/100 degrees/speed 1.

    5. Add chicken & fettuccini, mix well making sure all pasta is submerged into liquid. Cook 12 minutes/100 degrees/Counter-clockwise operationGentle stir setting

    6. Check pasta and chicken is cooked once 12 minutes is finished add extra time if required. Allow to rest for a few minutes before serving.

    Serve with reserved paremesan cheese (optional) and some parsley or basil.


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  • This was delicious, easy to assemble. I did find...

    Submitted by KirstenN on 29. April 2020 - 19:35.

    This was delicious, easy to assemble. I did find the final step when cooking the chicken and fettuccine, the speed was too slow to incorporate the chicken. I selected speed 2, with no problems. Will definitely be making again.

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