CHICKEN MEATBALL PENNE
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
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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Hema Joysury
[email protected]This dish was easy to make and very flavorful. I would definitely recommend it to others.
Brandonsoliz Ramirez
[email protected]I've made this dish several times and it's always a hit! The meatballs are so moist and flavorful, and the sauce is creamy and delicious. I highly recommend this recipe.
New Gamer!!
[email protected]This dish was a disappointment. The meatballs were tough and the sauce was bland.
Anthony Sault
[email protected]Meh.
Joshua Nwolise
[email protected]This recipe is a keeper! The meatballs were so tender and flavorful, and the sauce was creamy and delicious. I will definitely be making this dish again and again.
Pervaz Pervaiz
[email protected]I made this dish for a party and it was a huge success! Everyone loved the meatballs and the sauce. I will definitely be making this dish again.
Junaid Atteeq
[email protected]The sauce was a little too creamy for my taste, but the meatballs were very good.
Tahir Rajpoot
[email protected]This dish was easy to make and very flavorful. I would definitely recommend it to others.
Rick Warwick
[email protected]I substituted ground turkey for the chicken and it turned out great! I also added some chopped spinach to the meatballs for an extra boost of nutrition.
M Safeer
[email protected]The meatballs were a little dry, but the sauce was delicious.
Jim S
[email protected]This chicken meatball penne was a hit with my family! The meatballs were tender and juicy, and the sauce was flavorful and creamy. I loved that the recipe used simple ingredients that I already had on hand. I will definitely be making this dish again