Creamy Miso Peanut Chicken Pasta Stew
Thermomix recipe: Creamy Miso Peanut Chicken Pasta Stew. Ready in 40 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 150 g onion, peeled and quartered
- 2 cloves garlic, peeled
- 20 g fresh ginger, peeled
- 20 g olive oil
- 400 g chicken breast, cut into 2-3 cm cubes
- 700 g chicken stock
- 80 g smooth peanut butter
- 40 g white miso paste
- 20 g soy sauce
- 1 tsp honey or maple syrup (optional)
- 150 g short pasta (e.g., fusilli, penne, macaroni)
- 50 g grated cheese (e.g., cheddar or mozzarella, optional)
- Salt and black pepper to taste
- Fresh coriander or spring onions, chopped, for garnish
- Crushed peanuts, for garnish (optional)
Instructions
- Add onion, garlic, and ginger to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
- Add olive oil. Sauté 5 min / 120°C / Speed 1.
- Add chicken breast cubes. Cook 5 min / 120°C / Reverse / Speed 1.5.
- Add chicken stock, peanut butter, miso paste, soy sauce, and honey (if using). Stir gently with the spatula to combine.
- Cook 5 min / 100°C / Reverse / Speed 2. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow some evaporation.
- Add the short pasta to the mixing bowl. Cook according to pasta package instructions (usually 10-15 minutes) / 95°C / Reverse / Speed 1.5. Ensure pasta is submerged.
- Pause halfway through the pasta cooking time (e.g., after 5-7 minutes). Scrape down the sides and bottom of the bowl with the spatula to prevent sticking and ensure even cooking. Check consistency and add a splash more hot water or stock if too thick.
- Once pasta is cooked, add grated cheese (if using). Stir 1 min / 90°C / Reverse / Speed 1 to combine and melt the cheese.
- Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh coriander or spring onions and crushed peanuts (if using).
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.