Chicken sage tagliatelle

4 servings Prep: 15 mins, Cooking: 30 mins By Food24
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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
1/2 cup parmesan cheese — grated
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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.

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