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.

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Steps

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Cook pasta in a large pan of boiling , salted water until tender.

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Drain.

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Cover to keep warm.

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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.

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Place the meatballs on a tray , cover loosely and chill for 30 minutes.

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Heat the butter in a non-stick pan , over a medium heat , and saut the meatballs , turning occasionally , for 6-8 minutes , or until they are lightly golden-brown all over and fully cooked.

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Remove from the pan and cover to keep the meatballs to keep them warm.

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Heat the oil in the pan , add the onion , garlic and carrot , and saut until they have softened.

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Add the milk and peas and bring to the boil.

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Add the pasta.

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Season to taste with salt and freshly ground black pepper.

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And cook until the pasta is hot.

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Serve the pasta topped with.

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Ingredients

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penne pasta, olive oil, onion, garlic cloves, carrot, evaporated milk, frozen peas, salt, fresh ground black pepper, feta, fresh sage leaf, ground chicken, fresh white breadcrumbs, fresh chives, fresh basil, parmesan cheese, egg, unsalted butter