Chicken sage tagliatelle

Fairlady
4 servings Prep: 15 mins, Cooking: 30 mins
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Serve with Parmesan and a handful of rocket - it's delicious!

By Food24 May 04 2015
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Ingredients (15)

400 g pasta — tagliatelle, cooked and drained
350 g chicken mince
1/2 onion — small, chopped
3 Tbs fresh sage — chopped
1 eggs — beaten
1/2 tsp celery salt
1/3 cup breadcrumbs
lemon — zested
sea salt and white pepper
canola oil — for frying
1/2 cup wine — white
1/2 cup stock — chicken
1 cup cream
TO SERVE:
1/2 cup parmesan cheese — grated
rocket
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Method:

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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