This chicken meatball pasta recipe is made using Chicken Tonight Creamy Mushroom Simmer Sauce. We are proud to feature the brands that support Foodbank Australia.
Ingredients
500g chicken mince
1 onion, diced
1/4 cup chopped parsley, plus extra to garnish
1/2 cup fresh breadcrumbs
1/2 cup grated parmesan
1 teaspoon fennel seeds
1 egg
1 tablespoon olive oil
475g Chicken Tonight Creamy Mushroom Sauce
1/4 cup water
500g pappardelle pasta
Method
Place all ingredients into a medium sized bowl, except for the oil, mushroom simmer sauce and pasta. Season and mix until well combined
Form chicken mixture into 18 golf ball sized balls and place on a tray lined with baking paper
Heat a half of the oil in large non-stick fry pan over medium heat and fry meatballs in 2 batches until browned all over
Wipe the pan clean, pour in the Simmer Sauce, along with water, and mix. Add the cooked meatballs and bring to a gentle boil, then simmer for 10 minutes or until meatballs are fully cooked
Meanwhile, cook pasta according to instructions
Serve pasta with meatballs and sauce. Garnish with extra parsley
