Chicken sage tagliatelle

Recipe from: 16 November 2015
recipe, pasta, chicken, sage,dinner

Ingredients 16
Servings 4
Time 15min + Standing time

Ingredients

  • 400
    g
    tagliatelle, cooked and drained
  • 350
    g
    chicken mince
  • 1/2
    small onion, finely chopped
  • 3
    Tbs
    chopped sage leaves
  • 1
    egg, beaten
  • 1/2
    tsp
    celery salt
  • 1/3
    cup
    breadcrumbs
  • grated zest of 1 lemon
  • sea salt and white pepper
  • canola oil for frying
  • 1/2
    cup
    white wine
  • 1/2
    cup
    chicken stock
  • 1
    cup
    cream
  • TO SERVE:
  • 1/2
    cup
    Parmesan, grated
  • handful of rocket
 

Method

00:30
 

In a bowl, mix together the chicken mince, onion, sage, egg, celery salt, breadcrumbs, lemon zest, salt and pepper. Once mixed, roll into balls and place on a lined baking tray in the fridge for 10 minutes.

Heat oil in a pan; fry meatballs until golden brown on all sides and cooked through. Remove, drain on paper towel.

Add wine, chicken stock and cream to a pan and simmer until sauce has thickened and reduced. Return meatballs to pan and heat through. Add the pasta to the sauce, garnish with rocket and Parmesan and serve immediately.

Words and image:Fairlady
magazine

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Read more on: dinner  |  recipe  |  chicken  |  pasta
 

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