Creamy Garlic Butter Chicken Meatball Pasta
Serves 1
Directions
- 1Start by preparing your meat balls with chicken mince.
- 2Marinate the chicken mince with chilli flakes, garlic powder, parsley, salt and a little bit of black pepper.
- 3Add breadcrumbs, about one bread's worth, to the chicken mince mixture and mix well.
- 4Form small meat balls, about one teaspoon per meatball.
- 5Fry the meat balls in olive oil until they cook through.
- 6Take the meatballs out of the pan.
- 7In the same pan, add some more olive oil and sliced mushrooms.
- 8Add butter and garlic to the mushrooms and cook until fragrant.
- 9Add double cream and some more spices, then cook for 5 minutes.
- 10Add pasta to the pan.
- 11Cover the pasta with water, just enough to cover all the pasta.
- 12Give it a stir.
- 13Put the lid on and leave it on a low heat until all the pasta cooks through and the sauce thickens (around 15 minutes), keeping an eye on it.
- 14Give it a stir.
- 15Add the chicken meatballs back into the pan.
- 16Add a bit more double cream and let it cook on low heat for 5 more minutes.
Ingredients
- 500 g chicken thigh mince
- 1 bread worth breadcrumbs
- 1 tsp salt
- 1 tsp chilli flakes
- 1 tsp parsley
- 1 heaped tsp garlic powder
- 0.5 tsp black pepper
- olive oil
- 300 g mushroom chopped
- 8 9 garlic cloves crushed/minced
- 1 tbsp butter
- 300 ml double cream
- 300 g pasta
- water
- 1 heaped tsp salt
- 1 tbsp chilli flakes
- 1 tbsp mixed herbs (italian)
- 1 tbsp basil
Equipment
bowlblenderpanchopping boardknifespoonforklid
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