Chicken, Parmesan & Herb Meatballs in a Creamy Sauce
Chicken, Parmesan & Herb Meatballs in Creamy Rich Sauce is a tasty twist on a classic pasta recipe. Using Own Brand fettucine and meatballs, this easy recipe is prepared in very little time. Best served with basil leaves and a sprinkle of Parmesan.
Note White wine and broccoli are included in the recipe analysis.
Ingredients
- 1 packets tricolour fettuccine
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 cup fresh cream
- 1 cup chicken stock
- 1 head broccoli, cut into florets
- 1/2 bunch basil leaves
- 400 grams chicken mince
- 1 tablespoons dried breadcrumbs
- 1/4 cup parsley, chopped
- 200 grams Portobello mushrooms, sliced
- 2 teaspoons dried tarragon
- 1 cup grated parmesan
- 1 teaspoons dried herbs
- 2 tablespoons oil
- 1/2 teaspoons salt
- 1/2 teaspoons pepper
- 1/2 cup white wine
- 1 packets tricolour fettuccine
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 cup fresh cream
- 1 cup chicken stock
- 1 head broccoli, cut into florets
- 1/2 bunch basil leaves
- 400 grams chicken mince
- 1 tablespoons dried breadcrumbs
- 1/4 cup parsley, chopped
- 200 grams Portobello mushrooms, sliced
- 2 teaspoons dried tarragon
- 1 cup grated parmesan
- 1 teaspoons dried herbs
- 2 tablespoons oil
- 1/2 teaspoons salt
- 1/2 teaspoons pepper
- 1/2 cup white wine
- Step 1 of 6For the meatballs in a bowl place the mince, salt, pepper, parsley, breadcrumbs, parmesan and herbs combining well. Use a tablespoon to measure and roll into balls.
- Step 2 of 6Cook the pasta as per the packet instructions.
- Step 3 of 6For the sauce warm the oil in a large frying pan. Add the onion and garlic cooking for 3 or 4 minutes to soften. Add the mushroom cooking for 5 minutes to soften.
- Step 4 of 6Add the tarragon, cream, wine (if using), and chicken stock bringing to a simmer for 8-10 minutes until thickening. Add the broccoli if using cooking for a further 5 minutes.
- Step 5 of 6Add the meatballs to the frying pan.
- Step 6 of 6Serve on the pasta with basil leaves and a sprinkle of parmesan.
Method
- Step 1 of 6For the meatballs in a bowl place the mince, salt, pepper, parsley, breadcrumbs, parmesan and herbs combining well. Use a tablespoon to measure and roll into balls.
- Step 2 of 6Cook the pasta as per the packet instructions.
- Step 3 of 6For the sauce warm the oil in a large frying pan. Add the onion and garlic cooking for 3 or 4 minutes to soften. Add the mushroom cooking for 5 minutes to soften.
- Step 4 of 6Add the tarragon, cream, wine (if using), and chicken stock bringing to a simmer for 8-10 minutes until thickening. Add the broccoli if using cooking for a further 5 minutes.
- Step 5 of 6Add the meatballs to the frying pan.
- Step 6 of 6Serve on the pasta with basil leaves and a sprinkle of parmesan.
Nutrition per serving
3575 Kilojoules
Protein52 grams
Fat45 grams
Carbs58 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6For the meatballs in a bowl place the mince, salt, pepper, parsley, breadcrumbs, parmesan and herbs combining well. Use a tablespoon to measure and roll into balls.
- Step 2 of 6Cook the pasta as per the packet instructions.
- Step 3 of 6For the sauce warm the oil in a large frying pan. Add the onion and garlic cooking for 3 or 4 minutes to soften. Add the mushroom cooking for 5 minutes to soften.
- Step 4 of 6Add the tarragon, cream, wine (if using), and chicken stock bringing to a simmer for 8-10 minutes until thickening. Add the broccoli if using cooking for a further 5 minutes.
- Step 5 of 6Add the meatballs to the frying pan.
- Step 6 of 6Serve on the pasta with basil leaves and a sprinkle of parmesan.