MINCE CHICKEN BALLS, SAUCY SPAGHETTI PASTA - SERIOUSLY DELICIOUS
This is seriously good comfort food and a fantastic alternative to the perennial favourite 'spag bol'. I copied it out of an Australian Womens Weekly recipe book years ago . Although the original suggested wholemeal spaghetti, any spaghetti, fettuccine, penne, fussili etc can be used. The recipe also says bottled pasta sauce, but I make my own by cooking onions and garlic in oil for 5 minutes, adding 1 can of chopped tomatoes and 1 cup of chicken stock. Simmer for about 10 mins and then puree - add more stock and tomotoes as needed. Note that you'll need to have 1 cup cooked rice for the recipe.
Provided by amanda l b
Categories Penne
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Add rice to a saucepan of boiling water and cook for 15-20 minutes, or as per rice packet instructions. Drain and rinse with cold running water.
- In a bowl, combine the minced chicken, 1 chopped onion, parmesan, breadcrumbs, cooked rice and basil. Roll rounded tablespoons of the mixture into balls and place on a tray. Cover and refrigerate for 1 hour.
- Coat a large frypan with the oil spray, add the extra 2 chopped onions and 1/4 cup of the chicken stock, stirring until the onions are soft.
- Add the chicken balls to the pan, and cook - covered - for 10 minutes.
- While the chicken balls are cooking, add the pasta to a large pot of boiling water and boil uncovered until 'al dente' (just tender) - or as per the pasta packet instructions. Drain and set aside.
- Add the remaining stock and pasta sauce to the cooking chicken balls and simmer - covered - for a further 5 minutes.
- Add the chopped parsley to the pan and simmer - uncovered - for another 10 minutes.
- Serve the chicken balls and sauce over the pasta, and sprinkle with extra parmesan and parsley, if desired.
Nutrition Facts : Calories 1195, Fat 15, SaturatedFat 3.6, Cholesterol 153.2, Sodium 1698.4, Carbohydrate 169, Fiber 7.6, Sugar 30.6, Protein 89.5
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