Chicken Meatball Penne

Name: Chicken Meatball Penne
Ingredients: 250 g penne pasta; 1 1/2 teaspoons olive oil; 1 onion, finely chopped; 4 garlic cloves, crushed; 1 carrot, finely chopped; 1 (185 ml) cans evaporated milk; 1 cup frozen peas; salt, to taste; fresh ground black pepper, to taste; 100 g feta, crumbled; fresh sage leaf, to garnish; Chicken meatballs; 500 g ground chicken (Americans) or 500 g ground chicken (Australians); 2 garlic cloves, finely chopped; 50 g fresh white breadcrumbs; 1 tablespoon fresh chives, finely chopped; 1 tablespoon fresh basil, finely chopped; 2 tablespoons parmesan cheese, grated; 1 egg, lightly beaten; salt, to taste; fresh ground black pepper, to taste; 1/2 tablespoon unsalted butter

22 ingredients

8 steps

Ingredients

250 g penne pasta
1 1/2 teaspoons olive oil
1 onion, finely chopped
4 garlic cloves, crushed
1 carrot, finely chopped
1 (185 ml) cans evaporated milk
1 cup frozen peas
salt, to taste
fresh ground black pepper, to taste
100 g feta, crumbled
fresh sage leaf, to garnish
Chicken meatballs
500 g ground chicken (Americans) or 500 g ground chicken (Australians)
2 garlic cloves, finely chopped
50 g fresh white breadcrumbs
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh basil, finely chopped
2 tablespoons parmesan cheese, grated
1 egg, lightly beaten
salt, to taste
fresh ground black pepper, to taste
1/2 tablespoon unsalted butter

Directions

1

Cook pasta in a large pan of boiling, salted water until tender; drain; cover to keep warm.
2

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.
3

Place the meatballs on a tray, cover loosely and chill for 30 minutes.
4

Heat the butter in a non-stick pan, over a medium heat, and saute 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.
5

Heat the oil in the pan, add the onion, garlic and carrot, and saute 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.
6

Serve the pasta topped with the meatballs; sprinkle with the crumbled feta and garnish with sage.
7

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.
8

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.