Author Topic: Creamy Chicken and Avocado Fettucine with Bacon & Salami  (Read 45808 times)

Offline KerrynN

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Creamy Chicken and Avocado Fettucine with Bacon & Salami
« on: November 18, 2010, 07:52:52 am »
Name of Recipe: Creamy Chicken and Avocado Fettucine with Bacon & Salami
Number of People: 4-6

This is a standard family favourite that my DH and I have been cooking for over 10 years. It is one of our few recipes that survived our children without any major changes. This is also the first of our own recipes I have converted to the TMX all by myself (rather than adapting an existing recipe from the EDC to be more like our own versions). Happily it was very successful with everyone! I hope you enjoy it.

Ingredients:
1 brown onion, peeled and quartered
1 clove of garlic, peeled
handful of fresh oregano and thyme (or 1 tsp of each dried)
6 rashes of shortcut, rindless bacon
5 button mushrooms, quartered
20g olive oil
2 chicken fillets, skin off, cubed
6 slices of salami, sliced in strips
300ml bottle of cream
75 - 100g water (depends on how thick you like your sauce to be)
1 tbs stock concentrate
1 avocado, cubed
250g - 300g of fettucine (dry or fresh)
salt and cracked pepper to taste


Preparation:
Drop the onion, garlic, herbs and bacon (my DH really prefers this cut separately) into the TMX bowl on running blades at speed 4 for about 10 seconds (or until you are happy with the consistency).

Scrape down the sides of the bowl and add the oil (and bacon if cut by hand). Saute on 100 degrees for 3 minutes, speed 1.

Add the chicken, mushrooms, salami, cream, water, and stock concentrate to the bowl. Cook on 100 degrees, reverse speed, for 10 minutes at speed 1.

Add the avocado to the bowl and fettucine if using dry. Cook on 100 degrees, Reverse, speed 1 for 7-10 minutes. If using fresh fettucine, add this when there is 4 minutes cooking time left. Use the spatula to help incorporate the fettucine.

Season with salt and pepper, and serve garnished with paremsan cheese.

Photos:
Sorry... too slow

Tips/Hints:
If you prefer your bacon to be in bigger pieces (like my family) you could chop it yourself and then add it to the bowl with the oil.
We have also once added some tomato which was nice for a change.
Also, you can use evaporated milk instead of the cream but I prefer the real thing.

members' comments

Yvette - delish, I used thigh fillets (about 500 grams) and TM was full. Did not put in mushies.

maddy - Was lovely Kerryn.....well done. I did use 2 garlic cloves, swiss brown mushrooms and used 1 tsp. each of dried herbs.

Note: If you are using 300g dried fettuccine.....you will need to add 300g water.  You will need to use the spatula to help incorporate once added.
I used 300g pasta, and cooked for the full 10 minutes, and placed in thermoserve for 5 minutes to help thicken sauce.
I added the avocado and mushies in at the last 5 minutes of cooking (which held their shape then).
Your jug will be filled to capacity and feed a hungry family of 5 easily.

katesjoy - This is now a firm favourite of mine, delish!

Snoozie - OMG!!!! This is absolutely beautiful!!!!!

Next time - Completely forgot the mushrooms. Tonight I used a 375ml tin of evaporated light milk. I thought I should downsize the water so only put 50gr in but it was too dry so definitely going to add full amount despite the extra liquid from the milk. This way wasn't as rich as my first attempt using cream and therefore a bit better option for me health wise.

pumpkin pie - WOW it's fantastic.  Couldn't see where it said to add the mushrooms so put them in with the chicken etc. Also, as I did put in the salami as well, found it just a little bit too salty for me, so will cut back a bit on the stock concentrate next time (as that is the only other ingredient that is very salty).

salval - it was really, really yummy! Everyone enjoyed it - husband, 5 yo & 2 yo. Left out the mushies & mixed in the avocado at the end. Deeeelicious!! Thanks so much for this recipe!

KarenH - gorgeous!  I added some frozen peas in when I added the pasta.  We were all tucking into it and enjoying it when my husband said "isn't there supposed to be avocado in this??"  Ooops  Avocado still in the fridge.  Never mind, can add it in with the left-overs for tomorrow night!  Will definitely make again.

Bydahl - used shell pasta and didn't have any avocado.  It is very yummy !!! Thank you for the recipe I will do this one often.

Hally - This was given the thumbs up by all. We had 4 serves from it. I didn't have any herbs so hoped to get enough flavour from my chicken stock paste which I did. Cut up my avocado, brown yuk, so I used baby spinach for dh & I. Broke the spinach up placed it at the bottom of the bowl and stirred through. YUM YUM. Thanks, great holiday dish as it doesn't need unusual ingredients.

*cj* - it was really yummy thank you. I added 300ml of water like Maddy posted. My 4 year old kept coming back for more.

Coops - very quick and easy but not as yum as I thought it would be, would make it again occasionally as a quick mid week meal.

Hally - Make this when I have extra cream. This is the recipe I blitzed for 7 seconds by accident, before the pasta was added. Turned into pies & a hit with kids.

merl81 - it was delicious!! Had to stop myself from going back for seconds!! I did not put mushrooms or avocado in it because we don't eat them and I added a little bit of cornflour to thicken it up. I made my own fresh pasta and cooked it in a saucepan. My husband and young girls loved this recipe too. Will definitely be making it again.

CKC - This recipe sounded so delicious ... sadly I have just completed the part where I have cooked the meat and cream / evap milk, and the milk appears to have curdled. I imagine it will still taste wonderful, but it looks a little lumpy.  Any clues? 

JD - I haven't done this recipe but CKC when using evaporated milk I add a bit of cornflour to it before adding it to the TM bowl to prevent it curdling.

Greyhoundmum - I made this for a quick tea. I used 100 ml water but next time will add more, didn't have mushrooms so added 1/2 cup diced pumpkin at the same time as the chicken.  It was really yum. Will definitely make this again.

cookie - With this recipe I cooked my chicken separately and then poured the sauce over it. To be honest I do this with most tmx chicken recipes.

Kimmyh - Made this tonight using 375ml evap milk  and 100g water and 250g fettuccine. Mixed in avocado when serving as not all in house eat it. Yummy recipe will add a little more water next time. One problem, the milk curdled? I use evap milk a lot and it has never curdled. Have never used the stock concentrate with the evap milk could that curdle it?

CKC - I had the same problem Kimmyh.  I've since read full cream evap milk won't curdle .. I used low fat.  Did you?

Kimmyh - Yes low fat. That must be it. Although I make other dishes in tmx with the low fat evap milk and it doesn't curdle? More investigating needed I guess.

cookie -

CookedChook - This was really delicious,  omitted the mushrooms and avocado and added extra meat and silver beet hubby brought home instead of spinach. Used fresh tri colour fettuccine and 80 gm water plus the cream was perfect.

JuliaC83 - Made this - adults AND fussy kids enjoyed it.





« Last Edit: August 28, 2014, 03:34:45 am by judydawn »
Kerryn

Offline Zan

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #1 on: November 18, 2010, 08:02:25 am »
Sounds lovely, will print that off. Thanks.

Offline judydawn

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #2 on: November 18, 2010, 10:42:54 am »
Well done KerrynN, as you have been making this recipe for 10 years you would certainly have noticed if it wasn't as good as the old way so if it passed the test with the family it certainly was a successful conversion.  It has to give you the confidence to tackle any conversion now. 
Judy from North Haven, South Australia

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Offline Cornish Cream

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #3 on: November 18, 2010, 01:12:39 pm »
Looks good KerrynN and like Zan have printed it off.Thanks. :-*
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline Very Happy Jan

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #4 on: November 18, 2010, 01:13:53 pm »
sounds delish
Jan.  Perth,  Western Australia
Adolescence is a time of great change. Between the ages of 12 and 17 a parent can age 20 years.

Offline rubyslippers

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #5 on: November 19, 2010, 12:57:48 am »
Sounds lush!  I'm hungry now!

Offline cookie1

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #6 on: November 19, 2010, 01:18:21 am »
Thanks Kerryn. I've added it to my pile of to be made.
May all dairy items in your fridge be of questionable vintage.

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Offline CreamPuff63

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #7 on: November 19, 2010, 02:34:10 am »
2 chicken fillets - breast or thigh? (I just Googled and most of them were for your bra  :D)
Non Consultant from Perth, Western Australia

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Offline cookie1

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #8 on: November 19, 2010, 02:39:28 am »
ROFL
May all dairy items in your fridge be of questionable vintage.

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Offline Terri

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #9 on: November 19, 2010, 03:56:27 am »
 ;D CP thats gold!!

have printed this and am thinking this maybe tonights dinner as i was very uninspired but no longer!!

Offline KerrynN

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #10 on: November 20, 2010, 02:09:23 am »
2 chicken fillets - breast or thigh? (I just Googled and most of them were for your bra  :D)

We always used to make this with the breast fillet but more recently I prefer the thigh. Personal preference I guess.

Kerryn
Kerryn

Offline RoxyS

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #11 on: November 20, 2010, 04:44:24 am »
Thanks for posting this Kerryn. It sounds great and I will add it to my menu for the week. Will try and get a photo if no one else posts one first.

Offline Yvette

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #12 on: November 21, 2010, 11:54:05 pm »
Hi all made this last night delish I used thigh fillets about 500 grams TM was full. Did not put in mushies.

Offline maddy

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #13 on: November 25, 2010, 09:26:26 am »
Was lovely Kerryn.....well done.



I did use 2 garlic cloves, & swiss brown mushrooms, and used 1 tsp. each of dried herbs.

Note: If you are using 300g dried fettuccine.....you will need to add 300g water.  You will need to use the spatula to help incorporate once added.
I used 300g pasta, and cooked for the full 10 minutes, and placed in thermoserve for 5 minutes to help thicken sauce.
I added the avocado and mushies in at the last 5 minutes of cooking (which held their shape then).
Your jug will be filled to capacity, and feed a hungry family of 5 easily   ;)
.........EAT CAKE!

Offline CreamPuff63

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Re: Creamy Chicken and Avocado Fettucine with Bacon & Salami
« Reply #14 on: November 26, 2010, 05:09:33 am »
wish i wasn't going out for tea tonight...this looks really nice.
Non Consultant from Perth, Western Australia

A balanced diet is a biscuit in each hand