Creamy Chicken and Bacon Pasta | LIVE: Magimix Cook Expert Cookalong

[@sylviefeys744]

Nice... i'm new,i love the CE

[@MagimixAus]

Thanks for watching and happy cooking!

[@ChopChopRecipes]

Ohh..Woww, so delicious & mouthwatering pasta recipe,thanks for sharing this great great cooking of yours, cheers..n gracias to you!😍🥰😋👍👍👏👏

[@lillianbridewell6495]

you are amazing..I got inspired yesterday and did stewed fruit and then mushroom soup

[@MagimixAus]

Thanks for watching Lillian!

[@moniquem783]

Hmmmm. Interesting. Chicken and bacon does sound amazing and I will definitely give it a try, but I’m now thinking about how to do my standard spag bol in the CE so I have a couple of questions. Will it brown mince well? I’m guessing speed 3 and 120ish? And finally, how much extra liquid is in there to be absorbed by the pasta? I’m definitely going to buy the dicing kit as soon as I move and have a bigger kitchen so I have somewhere to store all the attachments I want! I had been worrying about it not being able to do raw sweet potato but I recently bought a really great knife and for the first time in my life I feel safe cutting sweet potato with it so if I’m doing something where I don’t want to blanch them I’m quite happy to do them by hand now and just use the dicer for everything else. My notifications got messed up so I’m catching up now. Glad I didn’t miss this, it looks delish!

[@MagimixAus]

Hi Monique, thanks for watching! For browning mince for bolognaise, we recommend EXPERT 10mins/ Speed 2A/ 110-120 degrees C. While we have not tried a one pot bolognaise pasta recipe ourselves yet, based on this recipe, there was 1L of liquid in the bowl in total to cook the noodles. Let us know how you if you try it!

[@moniquem783]

@@MagimixAus fabulous! Thanks! I’ll take some mince out of the freezer this afternoon 😊

[@moniquem783]

@@MagimixAus it worked beautifully! Browned the mince perfectly. I had 500ml of my tomato sauce and added another 500ml of water. I took the cap off and let it simmer for a bit which I always do on the stove, then put the cap back on and added the penne pasta and set it for 13 minutes. The packet said 12. After 13 minutes the pasta was still a bit firm and it looked a bit watery still, so I took the cap off again and ran it for 5 more minutes. Perfection! Well, almost. I was doing something else as it was cooking so decided to risk leaving it on 1A rather than stirring occasionally myself. It did not turn to mush, but some of the penne tubes were split and a few had broken up a bit. Certainly not enough to make it unpleasant, just I couldn’t thread the penne onto the tines of my fork like I usually do. In future if I’m doing something in the kitchen as it cooks or cooking for others I’ll stir it occasionally, but if it’s just for me and I don’t want to tend it, 1A gives acceptable results with penne. I will definitely be doing that again!

[@dawnbarrett1870]

Dawn