Chicken Meatballs and Rocket over Fettuccini |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Slightly modified Gabriel Gate recipe. Ingredients:
2 tablespoons onions, minced |
300 g ground chicken |
2 tablespoons dried breadcrumbs |
1 tablespoon pine nuts, toasted |
2 tablespoons basil chiffonade |
1 tablespoon lemon zest |
1 tablespoon cold water |
salt and pepper, to season |
plain flour |
1 tablespoon olive oil |
100 g button mushrooms |
1 cup tomato sauce, italian style pasta sauce |
salt and pepper |
200 g fettuccine pasta |
1 cup rocket |
Directions:
1. Combine the first 8 ingredients (onion through to salt and pepper) . Form into walnut sized balls, coat lightly with flour.
2. Heat the oil in a frying pan over medium hea tand cook the meatballs in batches for 5-6 minutes per batch. As they cook, remove and set aside.
3. Add the mushrooms to the pan and cook for 3 minutes, then add the tomato sauce and cook a further 3 minutes. Season with salt and pepper to taste.
4. Return the meatballs to the pan and heat through.
5. Meanwhile, cook the fettuccini according to package directions, drain and divide between two plates.
6. Top each serve with a handful of rocket and the meatballs and sauce and serve.
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