CHICKEN MEATBALL PENNE

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A creamy pasta dish with tasty chicken meatballs. Full instructions have been included for freezing this dish. This recipe has been substantially adapted from a recipe in a recent issue of the Australian magazine 'New Idea'. In particular, I have made use of another one of my recipes: Chicken Meatballs Recipe #123018. To reduce the fat content of this recipe, use low fat evaporated milk and low fat feta.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 50m

Yield 4 2-cup capacity dishes, 4 serving(s)

Number Of Ingredients 21

250 g penne pasta
1 1/2 teaspoons olive oil
1 onion, finely chopped
4 garlic cloves, crushed
1 carrot, finely chopped
1 (185 ml) cans evaporated milk
1 cup frozen peas
salt, to taste
fresh ground black pepper, to taste
100 g feta, crumbled
fresh sage leaf, to garnish
500 g ground chicken (Americans) or 500 g ground chicken (Australians)
2 garlic cloves, finely chopped
50 g fresh white breadcrumbs
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh basil, finely chopped
2 tablespoons parmesan cheese, grated
1 egg, lightly beaten
salt, to taste
fresh ground black pepper, to taste
1/2 tablespoon unsalted butter

Steps:

  • Cook pasta in a large pan of boiling, salted water until tender; drain; cover to keep warm.
  • To make the meatballs, combine the chicken, garlic, fresh breadcrumbs, chives, basil, parmesan and egg in a bowl, season to taste with salt and pepper, mix well and with floured hands, and shape the mixture into 12-16 meatballs, depending on the size of meatball you fancy.
  • Place the meatballs on a tray, cover loosely and chill for 30 minutes.
  • Heat the butter in a non-stick pan, over a medium heat, and sauté the meatballs, turning occasionally, for 6-8 minutes, or until they are lightly golden-brown all over and fully cooked; remove from the pan and cover to keep the meatballs to keep them warm.
  • Heat the oil in the pan, add the onion, garlic and carrot, and sauté until they have softened; add the milk and peas and bring to the boil; add the pasta; season to taste with salt and freshly ground black pepper; and cook until the pasta is hot.
  • Serve the pasta topped with the meatballs; sprinkle with the crumbled feta and garnish with sage.
  • To freeze: Make the recipe to the end of step 5. Divide the mixture among four ovenproof, freezer-proof (2-cup capacity) dishes; top with the meatballs and sprinkle with feta; cover tightly with plastic wrap; label and date and freeze for up to 2 months.
  • To serve: Thaw pasta in dishes in the refrigerator; remove the plastic wrap; place on an oven tray; cook in a hot oven (200°C) for about 45 minutes, or until hot, and garnish with sage.

Nutrition Facts : Calories 671.5, Fat 26, SaturatedFat 11.1, Cholesterol 195.3, Sodium 576.4, Carbohydrate 72.2, Fiber 9.7, Sugar 5.3, Protein 39.1

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