Creamy Garlic Butter Chicken Meatball Pasta

Serves 1
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Directions

  1. 1Start by preparing your meat balls with chicken mince.
  2. 2Marinate the chicken mince with chilli flakes, garlic powder, parsley, salt and a little bit of black pepper.
  3. 3Add breadcrumbs, about one bread's worth, to the chicken mince mixture and mix well.
  4. 4Form small meat balls, about one teaspoon per meatball.
  5. 5Fry the meat balls in olive oil until they cook through.
  6. 6Take the meatballs out of the pan.
  7. 7In the same pan, add some more olive oil and sliced mushrooms.
  8. 8Add butter and garlic to the mushrooms and cook until fragrant.
  9. 9Add double cream and some more spices, then cook for 5 minutes.
  10. 10Add pasta to the pan.
  11. 11Cover the pasta with water, just enough to cover all the pasta.
  12. 12Give it a stir.
  13. 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.
  14. 14Give it a stir.
  15. 15Add the chicken meatballs back into the pan.
  16. 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